Brussels Sprouts with Lemon and Walnuts

sprouts with pecans and potatoes
Photo: Maria Robledo

Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.


  • 2 pounds Brussels sprouts, stem ends trimmed and scored with an X

  • 3 tablespoons unsalted butter

  • 1 clove garlic, minced

  • Kosher salt and freshly ground pepper

  • 2 teaspoons freshly squeezed lemon juice

  • ½ cup walnuts, toasted, coarsely chopped


  1. Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.

  2. Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

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