Brussels Sprouts with Toasted Walnuts

Adapted from Chez Panisse Vegetables

Who am I to question Alice Waters? As the owner of the famous Chez Panisse restaurant in Berkeley and the pioneer of the organic food movement, clearly she knows something about vegetables. I purchased the cookbook from whence this recipe came just after eating at Chez Panisse. I have to admit I was stunned to find the writing to be daunting, but not in the way you’d expect. The recipes are short – so short, in fact, that they do not include any measurements! I’m a freak about measuring everything, so this threw me off. For a long time, I didn’t cook anything from this book for fear of screwing it up. As I’ve gained a bit of confidence, I’m slowly coming around to this book. This particular recipe was delightful. I’m sharing the measurements I used, but they are open to your interpretation.

  • 2 tablespoons unsalted butter
  • 1 pound brussels sprouts, trimmed and cut in half through the core
  • Kosher salt
  • Black pepper
  • 1/4 cup chicken stock
  • 1/2 cup roughly chopped walnuts, toasted
  • Juice of 1 lemon
  • In a large skillet over medium heat, melt the butter. Allow it to brown, watching carefully as not to let it burn. The butter should have a nutty smell and tiny flecks of brown. Add the brussels sprouts to the pan, then season to taste with salt and pepper.
  • Turn the heat up to medium high, then cook the brussels sprouts until they begin to brown around the edges, about 4 minutes. Add the chicken stock to the pan and allow it to cook off, about another 2 minutes.
  • Stir in the walnuts and the lemon juice. Serve hot.

Preparation time: 5 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 4

One response to “Brussels Sprouts with Toasted Walnuts”

  1. Nikki S. says:

    The juice of a whole lemon was too much for my dish, but otherwise these were yummy! I love the combination of brussels sprouts and walnuts. Plus, I appreciated that these came out crisp, not mushy.

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