Quick Sauteed Brussels Sprouts With Toasted Walnuts And Lemon - cooking recipe

Ingredients

1/2 cup coarsely chopped walnuts (can substitute almonds, hazelnuts, etc.)
1/2 lb Brussels sprout
2 tablespoons extra-virgin olive oil
1 lemon, juice and zest of
kosher salt & fresh ground pepper

Preparation

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.