Skip to main content
Epicurious

Brussels Sprouts with Lemon and Walnuts

Recipe information

  • Yield

    serves 8

Ingredients

2 pounds Brussels sprouts, stem ends trimmed and scored with an X
3 tablespoons unsalted butter
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/2 cup walnuts, toasted, coarsely chopped

Preparation

  1. Step 1

    Bring a large pot of water to a boil; insert a steamer rack. Add the Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.

    Step 2

    Melt the butter in a large skillet over medium heat. Add the garlic; cook, stirring, until soft, about 2 minutes. Stir in the Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in the lemon juice and walnuts.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsBrussels SproutVegetableWalnutNutLemonCitrusFruitSideDinnerVegetarianGluten FreeKetoQuickEasy5 Ingredients or FewerSteamCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
One-Pot Summer Vegetable Pasta
High on zucchini, corn, eggplant, and tomatoes. Low on dirty dishes.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.