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The Boston Globe

Food & dining

Thanksgiving Recipe

Recipe for Brussels sprouts with walnuts

KAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBE

Serves 4

In this simple side dish, toasted walnuts contrast nicely with tender sprouts. If there are discolored or damaged leaves on the Brussels sprouts, remove them before trimming the bases and halving the heads.

cup walnuts, chopped
1pound Brussels sprouts, stems trimmed, heads halved
2tablespoons butter
2tablespoons chopped fresh parsley
Grated rind of 1 lemon
2teaspoons lemon juice,
or to taste
Salt and pepper, to taste

1. In a large dry skillet over medium-high heat, toast the walnuts, stirring constantly, for 5 minutes or until they are lightly toasted; remove from the pan.

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2. In a large saucepan fitted with a steamer insert and several inches of boiling water, steam the Brussels sprouts in a covered pan for 4 minutes or until tender when pierced with a skewer.

3. In the skillet over medium heat, melt the butter. Add the sprouts and cook, stirring often, for 5 minutes or until lightly browned. Add the walnuts, parsley, lemon rind and juice, salt, and pepper. Toss gently. Taste for seasoning and add more salt and pepper, if you like.

Jean Kressy

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