Ingredients
- 2 pounds Brussels sprouts base and outer leaves trimmed, halved and blanched**
- 8 tablespoons unsalted butter
- 1/4 cup shallots thinly sliced.
- 2 tablespoons garlic minced
- 3/4 cup walnuts or pecans roughly chopped.
- 2 teaspoons lemon juice fresh.
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan.
Servings: people
Instructions
- **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 and set aside.
- Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts 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.
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