Quick Sauteed Brussels Sprouts with Toasted Walnuts and Lemon
Transform your side dish game with these Quick Sautéed Brussels Sprouts with Toasted Walnuts and Lemon—an easy, flavor-packed recipe that’s ready in just 25 minutes! Tender-crisp Brussels sprouts are golden-browned to perfection, then tossed with fragrant garlic, zesty lemon, and crunchy toasted walnuts for a deliciously balanced dish bursting with texture and freshness. With minimal prep and simple ingredients like olive oil, garlic, and salt, this recipe is both quick and approachable, making it ideal for weeknight dinners or holiday feasts. The bright lemon juice and zest elevate the earthy Brussels sprouts, while the toasted walnuts add a satisfying nuttiness that’s hard to resist. Perfect as a healthy side dish for any occasion, this recipe is a must-try for fans of bold yet simple flavors.
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 2 tablespoons Olive oil
- 60 grams Walnuts
- 2 cloves Garlic
- 1 Lemon
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice them in half lengthwise.
Mince the garlic cloves and zest the lemon, setting both aside. Cut the lemon in half for juicing later.
Heat a large, heavy-bottomed skillet over medium heat. Add the walnuts and toast them for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Transfer the walnuts to a plate and set aside.
In the same skillet, add the olive oil and heat over medium-high heat. Once hot, add the halved Brussels sprouts cut-side down in a single layer for even browning.
Cook the Brussels sprouts undisturbed for 4-5 minutes or until the cut sides are golden brown. Then stir them and cook for another 4-5 minutes, stirring occasionally, until they are tender yet still crisp.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Season the Brussels sprouts with salt, black pepper, and the lemon zest, stirring to evenly coat. Turn off the heat.
Squeeze the juice from half the lemon over the Brussels sprouts and toss. Taste and add more lemon juice, salt, or pepper if desired.
Sprinkle the toasted walnuts over the Brussels sprouts and gently toss to combine.
Serve immediately as a side dish, garnished with extra lemon zest if desired.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
