Best 6 Quick Sauteed Brussels Sprouts With Toasted Walnuts And Lemon Recipes

BRUSSELS SPROUTS WITH LEMON AND WALNUTS

Steps:

• Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
• Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

BRUSSELS SPROUTS WITH TOASTED WALNUTS

Steps:

• Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.

BRUSSELS SPROUTS SAUTéED WITH WALNUTS

Steps:

• Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.
• Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.
• Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.
• Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.
• Transfer the brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired. If holding warm, wait until serving to drizzle on the walnut oil.

QUICK SAUTEED BRUSSELS SPROUTS WITH TOASTED WALNUTS AND LEMON

Steps:

• Toast the walnuts in a dry pan (I always use cast iron to toast nuts) until lightly browned and fragrant. Set aside.
• 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, heat the oil.
• Add the sprouts to the pan.
• 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.
• Transfer the brussels sprouts to a serving platter and season with salt and pepper, 1 to 2 tablespoons of the lemon juice, the lemon zest and the walnuts.
• Serve immediately.

SAUTEED BRUSSELS SPROUTS WITH LEMON AND PISTACHIOS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.

SAUTEED BRUSSELS SPROUTS

Steps:

• In medium skillet over medium high heat, melt 2 tablespoons butter.
• Saute the onions until softened.
• Season with salt and pepper.
• Add the vinegar and sugar.
• Mix until sugar has dissolved.
• Remove to bowl and set aside.
• Add another 1 tablespoons butter to the pan.
• Saute the Brussels Sprouts for 5 minutes. season with salt and pepper.
• Add the water, 1 tablespoons butter and cook, uncovered, until done.
• Toss with the onions and heat through.