Brussels Sprouts with Toasted Walnuts

Prep Time:
5 mins
Total Time:
15 mins

To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.


  • 1 tablespoon unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • 1 ¼ pounds brussels sprouts, trimmed, leaves separated, cores discarded

  • ¼ cup walnuts, toasted and coarsely chopped

  • 1 tablespoon fresh lemon juice

  • Coarse salt and freshly ground pepper


  1. Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

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