Brussels Sprouts with Parmesan and Breadcrumbs
adapted from The Year in Food
What you need:
- 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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