Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Brussels Sprouts with Lemon and Walnuts 3.6 (57) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Servings: 8 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. Ingredients 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 Directions 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. 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. Rate it Print