Brussels Sprouts with Walnuts

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This recipe was super easy and delicious! I will definitely make this one again.

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I just made this recipe and I think it is brilliant! The combination of the sweet bitterness of the sprouts, and the sharp tang of Parmesan (use only fresh-grated! is perfect. And the nuts compliment the texture of the sprouts. Be sure not to overcook the sprouts. With a slightly sweet white wine it's heavenly.

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First time I was ever able to eat brussels sprouts! Now I love them, but only in this recipe! Comes out perfect every time!

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Amazing!!! Always a success!!!!

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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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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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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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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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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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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!!