Photo: Brussels Sprouts with Walnuts Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 33 reviews
By ankats
Fort Lee, NJ
on November 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazing!!! Always a success!!!!
By Dezithomas
San Jose, CA
on November 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG. I've never enjoyed brussel sprouts, that is, until Emeril! The combination of ingredients is alchemy. People around me who tasted these, even those who thought they didn't like them, are begging for more. I now buy big stalks of brussel sprouts from the farm with excitement and anticipation. I'm cooking some today! Thank you, Emeril.
By cindy46
on December 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! I reduced the butter to one tablespoon and used about 25% more lemon juice and Parmesan. This would make a tasty vegetarian main dish, maybe with brown rice and sweet potatoes. It tasted great with cornbread! I will make this again and again.
Read all 33 reviews