Ingredients

  • 2 lbs. Brussels sprouts, base and outer leaves trimmed, and halved
  • 8 tablespoons unsalted butter
  • ¼ cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • ¾ cup roughly chopped walnuts
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup finely grated Parmesan

Directions

Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.

Categories
30 Minute, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadBrussels Sprouts with Walnuts. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Rating

Course

Preparation Times