LOCATION: Recipes >> Vegetables >> Brussels Sprouts 22
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Brussels Sprouts 22
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Brussels Sprouts with Walnuts
2 pounds Brussels sprouts, base and outer leaves trimmed, and halved
8 tablespoons unsalted butter
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 finely grated Parmesan
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.
Yield: 8 servings
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