Updated: December 19, 2012 10:38AM
MAKES 6 SERVINGS
Start to finish: 15 minutes
1/2 cup coarsely chopped walnuts1
1/2 pounds Brussels sprouts 2 tablespoons Zest and juice of 1 lemon Kosher salt and
extra-virgin olive oil
ground black pepper
Zest and juice of 1 lemon
Kosher salt and
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.