Even Brussels sprouts haters will concede that this is a fabulous dish. Goes very well with a Thanksgiving dinner. Adapted from Alice Waters' Vegetables.
• 2 1/2 pound brussel sprouts
• 3 tbs butter
• Chicken or vegetable stock
• 1/2 cup roasted walnuts
• 1 lemon
• salt and pepper
Wash sprouts, trim ends. Cut vertically into thin discs. Saute in butter (brown butter if you have it) until starting to brown. Add chicken stock (vegetable if you prefer) to barely cover; continue to cook, uncovered, until most of liquid is gone.
When nearly done, add roasted walnut pieces. Taste for seasonings. Add salt and pepper if needed. Just before serving, add a squirt of lemon juice.