Stir-Fried Brussels Sprouts
Crispy, charred brussels sprout leaves stir-fried with olive oil and finished with toasted walnuts, lemon, and walnut oil for a sophisticated side dish.
Ingredients
- •½ cup walnuts
- •2 lb brussels sprouts
- •8 Tbsp extra-virgin olive oil
- •to taste kosher salt and pepper
- •½ whole lemon
- •1 Tbsp walnut oil
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 2.
Using a paring knife, remove cores from brussels sprouts through stem ends; discard. Peel off leaves all the way down to the very center.
15 min
- 3.
Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper; transfer to a platter. Repeat process 3 more times with remaining brussels sprouts and olive oil.
16 min
- 4.
Finely grate lemon zest over brussels sprouts, then squeeze juice on top. Scatter walnuts over and drizzle with walnut oil. Finish with a few cranks of pepper.
5 min
- 5.
Brussels sprouts can be cored and leaves separated 3 days ahead. Wrap in damp paper towels and store in resealable plastic bags; chill.
