Skip to main content
Epicurious
Bon Appétit

Stir-Fried Brussels Sprouts

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

See Related Recipes and Cooking Tips

Read More
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Tofu Breakfast Burritos
Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
A Really Big Chicken Parm
Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.
Sheet-Pan Pepperoni Pasta
All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.
Almond-Apricot Crostata
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.