Brussels sprouts saute their way into acceptance

LITTLE ROCK — Brussels sprouts can generate some pretty strong opinions. As with cilantro or goat cheese, you either love them or hate them. Take my word for it: when it comes to Brussels sprouts, this recipe has turned haters into believers over and over again.

Quick Sauteed Brussels Sprouts With Toasted Walnuts and Lemon

1/2 cup coarsely chopped walnuts 11/2 pounds Brussels sprouts 2 tablespoons extra-virgin olive oil Zest and juice of 1 lemon Salt and ground black pepper

Heat oven to 350 degrees. Put the walnuts in a pie plate and toast them in the oven for 8 to 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. 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. Serve immediately. Makes 6 servings.