pan-fried brussel sprouts
1 cup walnuts
2lb. brussel sprouts
8 tbsp avocado oil
1 tsp red pepper flakes
1 tbsp walnut oil
pinch Himalayan salt
Preheat oven 350 degrees. Place walnuts on a rimmed baking sheet, and roast for 10 minutes.
Cut stem ends from brussel sprouts, and peel leaves down to the center. Discard stems and cores.
Heat 2 tbsp of avocado oil in a large skillet over medium-high. Add ¼ of the leaves and cook, tossing once or twice, for about 4 minutes until charred. Transfer to platter and repeat process with remaining leaves.
Grate lemon zest over sprouts, and squeeze half of the lemon on top. Season with salt and pepper, then top with walnuts and drizzle with walnut oil.