From The Denver Post
Start to finish: 15 minutes. Serves 6.
1/2 C coarsely chopped walnuts
1 1/2 pounds Brussels sprouts
2 T extra virgin olive oil
Zest and juice of 1 lemon
Sea or kosher salt and ground black pepper
Heat oven to 350F.
Put the walnuts in a pie plate and toast them in the oven for 8-10 minutes or until they are fragrant and a shade darker.
Trim the Brussels sprouts and discard any damaged outside leaves. Use a food processor fitted with the thin slicing blade to shred the sprouts (coarse chopping works well too).
In a large skillet over medium-high, heat the oil. Add the sprouts and lemon zest, then reduce the heat to medium. Cook, stirring, until crisp-tender, about 5 minutes. The pan will seem very crowded in the beginning, but the Brussels sprouts will shrink down quickly. Season with salt and pepper, 1 to 2 tablespoons of the lemon juice and the walnuts. Add a 1/4 C broth for a moister consistency, optional. Serve right away and enjoy!