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Brussels Sprouts with Walnuts Recipe

Brussels Sprouts with Walnuts

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on November 19, 2011

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    Amazing!!! Always a success!!!!

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  • on November 12, 2011

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    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.

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  • on December 27, 2010

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    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.

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  • on February 10, 2010

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    My family complimented me on the brussel sprouts with walnuts more than any side dish i've cooked before. I made this with frozen brussel sprouts and can't wait for the fresh ones to be in season here to make it again. Thank you Emeril!

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  • on December 24, 2009

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    Made it for Thanksgiving for the first time. Thought my vegetarian son would enjoy it, but everyone came back for seconds. You can be sure that I'll be making it again for Chistmas. It's back by popular demand! I would cut down on the lemon juice, however, a bit too acidic.

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  • on November 23, 2009

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    This recipe is amazing! I burnt the walnuts the first time around, so I had to redo that part. I really like Parmesan, but I only used 1/4 cup and that was plenty. Delicious!

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  • on December 11, 2008

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    Hated them and then my interest was piqued after a great restaurant chef served them to us, in all places, tiny Phillipsburg, Montana. So, I eagerly made a batch of Emeril's and WOW, they're great! Upon the second try, I added a 1/4+ cup of brown sugar, substituted lime juice for the lemon, boiled them 2 minutes longer, and sauteed them 4 minutes longer, until they were nice and tender. This is a keeper and a worthy holiday dish! Thanks Mr. Lagasse!!

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  • on November 28, 2008

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    What a wonderful dish!! everyone in my family loved this recipe and they all said eww gross why did u make brussel sprouts, but when they tried them they loved it!! I only used a tablespoon of cheese and felt it was plenty!

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  • on March 22, 2008

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    I can't tell you how many times I get requests to bring this particular dish to a gathering. Whenever I call to ask what I can bring, the hostess will sheepishly say, "Everyone's hoping you'll bring your brussels sprouts again." So ... Emeril ... THANKS! These are delish and always a favorite! I plan on making them as long as brussels sprouts can be gotten. Mighty ... mighty tasty, sir!

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  • on December 17, 2007

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    I made this for Thanksgiving and they were very flavorful. The walnuts added the right touch. I will make these again.

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