Author 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, while the citrus adds refreshing tang. —Food Blogga
cups Brussels sprouts, halved
small garlic clove, minced
tablespoon lemon juice
teaspoon lemon zest (about 1/2 lemon)
cup breadcrumbs, lightly toasted
several dashes of salt
several cranks of freshly ground black pepper
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Best Brussel Sprouts