Recipe

Brussels Sprouts with Toasted Breadcrumbs and Lemon

Photo by Food Blogga

This recipe was entered in the contest for Best Brussel Sprouts
Chef
Food Blogga's Notes: Parboiling the sprouts and shocking them in a bath of ice water helps maintain their vivid color and firm texture. As for the flavor, the savory butter and garlic mellows the sprouts’ bitterness...
Parboiling the sprouts and shocking them in a bath of ice water helps maintain their vivid color and firm texture. As for the flavor, the savory butter and garlic mellows the sprouts’ bitterness, while the citrus adds refreshing tang.

Expand Collapse

1/2 teaspoon lemon zest (about 1/2 lemon) Ask a question about this ingredient

several cranks of freshly ground black pepper Ask a question about this ingredient

Peel off any marked outer leaves of the sprouts, and trim the bottoms. Slice in half. Boil for 3-4 minutes. Drain and plunge into a bowl of ice water for 1-2 minutes; this will stop the cooking and maintain the sprouts' vibrant color. Drain in a colander.
Ask a question about this step
Place breadcrumbs in a small, dry skillet over medium-low heat. Cook for 2 minutes, while giving the pan handle a few shakes to toast the breadcrumbs evenly. Once they begin to turn golden, remove from heat and place in a bowl, as the heat from the pan will continue to toast them.
Ask a question about this step
In a large skillet over medium heat, melt the butter, then add the garlic. Once the butter begins to bubble up and the garlic becomes fragrant, add the sprouts. Cook about 5 minutes, turning occasionally, until brown spots start to appear on the sprouts. Add the lemon juice, lemon zest, salt, and pepper. Add the toasted breadcrumbs and toss gently. Sprinkle with additional breadcrumbs and/or lemon zest curls before serving, if desired.
Ask a question about this step