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  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds Brussels sprouts, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon salt
  • -- Coarsely ground black pepper


  1. Heat butter and oil in a large skillet; add Brussels sprouts. Sauté until tender, about 10 minutes. Drizzle with lemon juice.
  2. Sprinkle with walnuts, salt and pepper.
Recipe by Chef Jon Ashton.

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The recipe was originally published as Sauteed Brussels Sprouts on

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