Quick Sauteed Brussels Sprouts with Toasted Walnuts and Lemon
1/2 cup coarsely chopped walnuts
1 1/2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and ground pepper
Heat the oven to 350 degrees Put the walnuts in a pie plate and toast them in the oven for 8 to 10 minutes, or until they are fragrant and are a shade darker.
Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts.
In a large skillet over medium-high, heat the oil. Add the sprouts and lemon zest, then reduce the heat to medium. Cook, stirring, until crisp tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly. Season with salt and pepper, 1 to 2 tablespoons of the lemon juice and the walnuts. Serve right away. Makes 6 servings.
Per serving: 150 calories; 100 calories from fat (67 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbohydrate; 5 g fiber; 3 g sugar; 5 g protein; 190 mg sodium.