Brussels Sprouts with Walnuts
Photo: Sang An/Getty Images
Pan roasted Brussels sprouts tossed with fresh thyme, walnuts, garlic, and lemon zest make for a flavorful side dish.
ingredients:
1 Tbsp unsalted butter
1 Tbsp olive oil
1 (12-oz) package Brussels Sprouts, trimmed
1 Tbsp fresh chopped thyme leaves
1 tsp minced garlic
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp fresh grated lemon zest
½ cup chicken stock
¼ cup roughly chopped walnuts
1 Tbsp olive oil
1 (12-oz) package Brussels Sprouts, trimmed
1 Tbsp fresh chopped thyme leaves
1 tsp minced garlic
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp fresh grated lemon zest
½ cup chicken stock
¼ cup roughly chopped walnuts
directions:
1. Heat the oil and butter over medium heat in a skillet or Dutch oven large enough to hold the sprouts in a single layer. Add the sprouts and cook, turning often, until they are lightly browned.
2. Add the thyme, garlic, salt and pepper and cook one minute. Add the lemon zest and the stock and reduce the heat slightly. Cover and cook the sprouts until they are tender, about 10 minutes (or longer if they are larger sprouts), adding additional stock if you need to.
3. When the sprouts are cooked, add the walnuts, toss and cook for another minute or two, and serve.
KITCHEN COUNTER:
Serves 6.
