Ingredients

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 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.