Sauteed Brussels sprouts with Lemon and Walnuts
- 1 lb. Brussels sprouts trimmed
- 2 T. unsalted butter
- 1 T. fresh lemon juice
- 1/4 c. coarsely chopped walnuts
- 1/4 c. coarse salt
Cut sprouts into halves lengthwise. With the flat side down, slice each half crosswise into 3 or 4 smaller sections and separate leaves. Discard the ends. In a large saute pan, melt butter over medium heat. Add sprouts and cook, stirring, 7 – 8 minutes, until lightly browned and tender. Transfer sprouts to a large serving bowl and add lemon juice, walnuts and salt. YUM!
“Nothing tastes as good as skinny feels!”