Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4|
|Calories from Fat: 1407 (92%)|
|Amt Per Serving||% DV|
|Total Fat 156.4g||208 %|
|Saturated Fat 90.6g||453 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 377.4mg||116 %|
|Sodium 269mg||9 %|
|Potassium 1126.1mg||30 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 16.9g|
|Protein 20.2g||29 %|
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Calories per serving: 1535
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