Sauteed Brussels Sprouts with Bread Crumbs

See the RecipeAndré Baranowski

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

Sauteed Brussels Sprouts with Bread Crumbs
This is our adaptation of an autumnal side dish frequently used at Thanksgiving time.
Yield: serves 8

Ingredients

  • 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

Instructions

  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.
  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.