Food & Cooking Recipes Quick & Easy Recipes Brussels Sprouts with Toasted Walnuts 3.9 (19) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 15 mins Servings: 4 To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers. Ingredients 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 Directions 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. Print