Find fun things to doin the Austin, TX area
Posted: 12:00 a.m. Tuesday, Nov. 6, 2012
By Sara Moulton
Quick Sauteed Brussels Sprouts with Toasted Walnuts and Lemon
1/2 cup coarsely chopped walnuts
1 1/2 lb. Brussels sprouts
2 Tbsp. extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and ground black pepper
Heat the oven to 350 degrees. Put the walnuts in a pie plate and toast them in the oven for 8 to 10 minutes, or until they are fragrant and are a shade darker.
Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
In a large skillet over medium-high, heat the oil. Add the sprouts and lemon zest, then reduce the heat to medium. Cook, stirring, until crisp tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly. Season with salt and pepper, 1 to 2 tablespoons of the lemon juice, and the walnuts. Serve right away. Serves 6.