Cut the root ends off of all the brussels sprouts and slice in a food processor with the slicing disc.
Heat the olive oil over high heat in a large skillet. Add the brussels sprouts and cook, stirring occasionally, until crisp tender and bright green, about 3-5 minutes.
Turn off the heat, stir in the lemon zest, and season the brussels sprouts well with salt and pepper. Move to a serving dish and sprinkle with the goat cheese and walnuts.
Enjoy as a side dish, and serve any leftovers for breakfast with a fried egg!