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Epicurious
Bon Appétit

Stir-Fried Brussels Sprouts

By Molly Baz

3.8

(2)

Separated leaves of Brussels sprout some charred in a blue serving bowl topped with coarsely chopped walnuts alongside a...
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Separating the leaves of each tiny cabbage may sound tedious, but you'll be crowned a true hero once your crowd gets a taste of the sweetest, tender-crisp brussels sprouts they've ever had.

Recipe information

  • Yield

    8 servings

Ingredients

½ cup walnuts
2 lb. brussels sprouts
8 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ lemon
1 Tbsp. walnut oil or 1½ tsp. sesame oil

Preparation

  1. Step 1

    Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

    Step 2

    Using a paring knife, remove cores from brussels sprouts through stem ends; discard. Peel off leaves all the way down to the very center.

    Step 3

    Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper; transfer to a platter. Repeat process 3 more times with remaining brussels sprouts and olive oil.

    Step 4

    Finely grate lemon zest over brussels sprouts, then squeeze juice on top. Scatter walnuts over and drizzle with walnut oil. Finish with a few cranks of pepper.

  2. Do Ahead

    Step 5

    Brussels sprouts can be cored and leaves separated 3 days ahead. Wrap in damp paper towels and store in resealable plastic bags; chill.

TagsWalnutNutBrussels SproutVegetableSideDinnerDairy FreeGluten FreeVegetarianVeganEasy5 Ingredients or FewerBon Appétit

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