Stir-Fried Brussels Sprouts

Ingredients for Stir-Fried Brussels Sprouts

• 1/2 cup walnuts

• 900g brussels sprouts

• 8 tablespoons extra-virgin olive oil

• Kosher salt, freshly ground pepper

• 1/2 lemon

• 1 tablespoon walnut oil or 1 1/2 teaspoons sesame oil

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

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

Heat 2 tablespoons 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.