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Pan-Roasted Brussels Sprouts with Walnuts

From Our Kitchen


1 pound Brussels sprouts, ends removed and cut in half
3 Tbsp. butter
¼ pound toasted walnuts
salt and pepper


Bring a pot of salted water to a boil. In two batches, add Brussels sprouts.

Cook for two minutes, remove from water, and place in ice water. Drain and set on paper towels. Add 1 Tbsp. butter to a large sauté pan over medium heat.

In batches, add sprouts and cook about 3 minutes, until they start to brown. (Don’t stir too often or they won’t brown). Sprinkle with toasted walnuts. Serve.