Brussels Sprouts with Toasted Walnuts

Another Martha favorite


Ingredients

• several frozen brussels sprouts
• 1/4 cup walnuts, toasted and coarsely chopped
• 1 tbs lemon juice
• salt and pepper
• 1/4 cup parsley
• romano cheese

Preheat oven to 350. Place walnuts in single layer in a baking pan and toast for 5-10 minutes. Let cool. Chop coarsely.
Place frozen brussels sprouts in a pot of boiling water and simmer for 5 minutes, until almost tender.
Place brussels sprouts and walnuts in a small pan with some olive oil and heat on high. Add the parsley. Add the lemon juice. Add the salt and pepper. Cook until brussels sprouts are tender (stick a knife in them to check).
Remove from heat, add romano (as much as you want).

Thoughts: This was a little lemony for me. I would recommend just sprinkling a little bit of lemon juice over the sprouts. The romano wasn't in the original recipe, but it should have been. The parsley wasn't either, but I think they were helpful additions.
Be careful that you don't get too happy with these walnuts - they are 200 calories per fourth cup. Christ. So use them sparingly. Otherwise the brussels sprouts were cooked perfectly, so that was a plus. Maybe add garlic?

Disaster Index: 3/10