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    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.

    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.

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    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