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