1/2 Cup walnuts, coarsely cut
3 Tbsp Roasted French Walnut Oil
3/4 tsp Salt
2 pounds baby Brussels sprouts, trimmed (or quartered regular brussels)
1/2 Tbsp minced garlic
1 tsp fresh lemon juice, or to taste
1/4 tsp black pepper
Preheat oven to 350°F.
Spread walnuts in a baking pan and bake until fragrant and slightly darker, roughtly, 5-10 mins. Add 1/2 Tbsp of Roasted French Walnut Oil and 1/4 tsp salt to nuts and to coat.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 mins, then transfer to a bowl of ice and cold water to quickly stop them cooking. Drain Brussels sprouts and allow to dry.
Add remaining walnut oil to a skillet heating over moderate heat, then add minced garlic and cook, till soft. Increase heat to moderately high, then add Brussels sprouts and sauté the mixture, stirring occasionally, until browned in patches, about 5 mins.
Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in the baked walnuts and serve immediately.
We tweaked this recipe from one that we found in a 2006 issue of Gourmet Magazine.