Sauteed Brussels sprouts with Lemon and Walnuts

  1. 1 lb. Brussels sprouts trimmed
  2. 2 T. unsalted butter
  3. 1 T. fresh lemon juice
  4. 1/4 c. coarsely chopped walnuts
  5. 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!”

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