Stir-Fried Brussels Sprouts

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.