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Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside with brined and roasted turkey. We converted this recipe to make it easy in vita clay pot.
2 pounds Brussels sprouts, stem ends trimmed
3 tablespoons unsalted butter
1 clove garlic, minced
Kosher salt and freshly ground pepper
2 teaspoons freshly squeezed lemon juice
½ cup walnuts, toasted, coarsely chopped
Add 1 cup (VM7900 or VF7700) or 3 cups in VM7800) water in your clay pot. Add a steamer rack (optional). Add Brussels sprouts. Set on Stew or Fast to steam until bright green and just tender, about 15-20 minutes. Transfer to a plate.
Melt butter in a large skillet over medium heat on stove. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.
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Beef chuck, red wine, mushrooms and herbs slowly develop into a deeply flavored Sonoma-inspired stew with minimal hands-on work.
