Recipe: Sauteed Brussels Sprouts with Bread Crumbs

SAUTEED BRUSSELS SPROUTS WITH BREAD CRUMBS

2 pounds brussels sprouts, trimmed
4 tablespoons butter
1 clove garlic, peeled and crushed
1/4 cup dry bread crumbs
2 tablespoons fresh lemon juice
Freshly ground black pepper

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 lengthwise and set aside.

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.

Makes 8 servings
Source: Saveur magazine, November 2003