Sauteed Brussels Sprouts with Bread Crumbs

  • Serves

    serves 8

This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.


  • 2 lb. Brussels sprouts, trimmed
  • 4 tbsp. butter
  • 1 clove garlic, peeled and crushed
  • 14 cup dry bread crumbs
  • 2 tbsp. fresh lemon juice
  • Salt and freshly ground black pepper


Step 1

Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and boil until just about cooked through, 3-5 minutes. Drain in a colander and rinse under cold running water to stop them from cooking any further. Cut Brussels sprouts in half length-wise and set aside.

Step 2

Melt butter in a large heavy-bottomed skillet over medium heat. Add garlic and cook until edges begin to brown, about 2 minutes; then remove and discard. Add Brussels sprouts to skillet, increase heat to high, and cook, stirring often, until sprouts are well browned in places, about 5 minutes. Sprinkle bread crumbs over sprouts and stir well, then add lemon juice. Season to taste with salt and pepper.

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