Monday, 17 December 2012 19:10

Brussels Sprouts with Parmesan and Breadcrumbs

Written by stephania
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As 2012 is coming to a close, I've been getting a small list of New Years resolutions together. I've never been a big resolutions girl. In fact, my resolutions for the last two years have been to use my free weights more and go to yoga once a week. Neither of which have happened, but I still feel obligated to put them onto my list again this year. According to Caitlin, some mindfulness yoga would do me some good. The next runner up on my list this year is to floss. Yes, yes, yes I know! I need to floss more than just the month leading up to my dentist appointment. I've already started and have flossed three times this week (and a slow clap please). The next on my list is to kick my butt into gear and try out at least two new recipes per week. I have gotten into a major cooking rut (mostly do to my busy schedule), but I'm bored to death of my go-to recipes and this is just no way to live when you have a cooking and crafting website! I'm approaching this resolution with a running start with today's recipe, Brussels Sprouts with Parmesan and Breadcrumbs. 
Enjoy! 
xo,
stephania
P.S. Check out more brussels sprouts recipes from our fellow food bloggers from the list below! 

Brussels Sprouts with Parmesan and Breadcrumbs
adapted from The Year in Food

What you need:    -1  

  • 1 lb brussels sprouts
  • 1/4 cup breadcrumbs, toasted
  • 2 1/2 tbsp parmesan cheese, finely grated
  • 2 tsp lemon zest
  • 1/2 tbsp butter
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp salt

What you do:

Rinse brussels sprouts, remove stems and outer leaves and slice in half lengthwise.  In a large skillet, melt butter over medium heat.  Watch the butter closely, as it tends to burn quickly.  Add brussels and stir to coat.  Turn each brussel sprout so that it's face down and cook them for about 20 minutes, stirring occastionally. 

In a medium sized mixing bowl (or your serving dish if you want to save on dishes) mix toasted breadcrumbs, parmesan, pepper, and salt.  Add lemon zest. Stir to mix.

Once brussels sprouts are tender and edges are a bit carmelized throw them in with the breadcrumbs mixture. Stir to mix. Serve immediately.

Note: You can use premade breadcrumbs if you're feeling a little lazy or you can throw a day old baguette into your food processor.  I've also found that Whole Foods has wonderful "homemade" breadcrumbs in their bakery section.

 

 

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Last modified on Wednesday, 19 December 2012 15:53
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