Best 8 Quick Sauteed Brussels Sprouts With Toasted Walnuts And Lemon Recipes

SAUTéED BRUSSELS SPROUTS

Steps:

• Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
• Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
• Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

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.

SAUTEED BRUSSELS SPROUTS

Steps:

• Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Quarter any very large sprouts (to make similar sizes for even cooking).
• In a small bowl, mix the water with garlic powder and onion powder.
• In a large skillet, add the oil and butter. Heat on medium high heat until shimmering. Add the sprouts and turn as many as you can cut side down. Cook for 3 to 4 minutes without touching them, keeping an eye on the pan to catch them just as they turn brown.
• Once browned, flip the sprouts with a spatula. Pour in the water with seasonings and stir. Cook 1 to 2 minutes until the water cooks out.
• Once the water cooks out, reduce the heat to medium. Add the salt and fresh ground black pepper. Cook to the desired tenderness, another 6 to 7 minutes until tender but not soft (test with a fork). If the pan becomes dry and browned, add a splash of water again and continue to stir as it cooks out. Taste and add a few sprinkles of kosher salt to taste. If desired, add a sprinkle of Parmesan cheese (our favorite). Serve warm.

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.

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.

BRUSSELS SPROUTS WITH WALNUTS

Steps:

• 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. Add the remaining 2 tablespoons of butter and when melted, add the walnuts 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.

BRUSSELS SPROUTS WITH BACON AND WALNUTS

Steps:

• Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.
• Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.
• Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
• Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.

BRUSSELS SPROUTS WITH WALNUTS

Steps:

• Bring water in a pot to boil.
• Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.
• Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.