Brussels Sprouts with Walnuts (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 pounds brussels sprouts, base and outer leaves trimmed, and halved |
8 tablespoons unsalted butter |
1/4 cup thinly sliced shallots |
2 tablespoons minced garlic |
3/4 cup roughly chopped walnuts |
2 teaspoons fresh lemon juice |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup finely grated parmesan |
Directions:
1. Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
2. 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.
3. Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
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