Brussels Sprouts with Garlicky Bread Crumbs

January 10, 2011

For many people Brussels sprouts rank right up there with lima beans and lutefisk for the food they would least like to see on their dining table.  While I cannot speak for the other two, I can tell you that Brussels sprouts have been unfairly charged.  These dense little gems are not only delicious, but also incredibly nutritious and filling too (a feature that is quite a strength in the month of January when many of us are attempting to recover from the holiday bulge).

It is easy to understand why these green meatballs earned their bad rap.  Boiled to oblivion, the leafy globes take on a putrid aroma and ooze  nasty green juice when you attempt to cut off a bite.  The key to creating a delicious side dish is to prepare them properly.  I often halve the Brussels sprouts,  toss them in olive oil, sprinkle with salt and pepper, and roast in the oven.  It is super easy and they turn out delicious. The dish enclosed in this post, however, is cooked on the stove top, allowing for more even cooking.  It has quickly become our favorite.

The recipe included today is based on one published in our local paper a couple of months ago.  The original recipe includes bacon and 1/2 cup of olive oil.  While I have no doubt that those additions add a lot of flavor to the dish, I am not feeling nearly as decadent as I was last month (see aforementioned holiday bulge).  Feel free to add the bacon and drizzle on as much oil as you desire!  What I share with you are simply sauteed Brussels sprouts topped with garlicky bread crumbs and parmesan.  They are easy to prepare, delicious, and nothing like the Brussels sprouts you may have eaten (or pretended to) as a kid.  Try them and let me know what you think!

Brussels Sprouts with Garlicky Bread Crumbs

Adapted from Scopa Restaurant

(originally published in Press Democrat)

Makes 4 servings as a side dish

2 pounds Brussels sprouts

2-3 tablespoons olive oil

3 hefty pinches of black pepper

1 pinch of salt or to taste

1-2 tablespoons toasted breadcrumbs (see note below)

1-2 tablespoons grated Parmesan

Trim and quarter the brussel sprouts.  Heat pan over medium-high heat with 1 tablespoon olive oil.  Add  the quartered brussel sprouts, salt, and pepper.  After 30-60 seconds move the sprouts around to caramelize all sides.  Repeat this every minute for about 5 minutes.  As the pan becomes dry, add a drizzle of remaining olive oil every 2 minutes or so.  The goal is to achieve a deep golden brown color on 1-2 sides of each sprout.  Be careful not to burn them or they will turn bitter.

Once sprouts are caramelized, cook for another 3-4 minutes on medium-low heat to finish cooking the sprouts through to their center.  Toss with toasted breadcrumbs and Parmesan and serve immediately.

To toast breadcrumbs: Saute breadcrumbs, 1 tablespoon olive oil, and ½ clove of minced garlic on medium heat until browned.   Watch carefully, the breadcrumbs will go from brown to burnt very quickly.

Here is a printer-friendly version of the recipe:

Brussel Sprouts with Garlicky Bread Crumbs

You may also like:

Winter Kale with Lemon and Olives

Beets with Pistachios and Mint

Eggs in a Basket of Greens

About these ads

4 Responses to “Brussels Sprouts with Garlicky Bread Crumbs”

  1. Janice Says:

    Thanks for the easy way to save the recipe!


  2. Note: Photos have been updated as of January 2012.

    This recipe continues to be a favorite of ours. An alternative way to cook the sprouts are to halve or quarter them, toss them in the oil, salt, and pepper and then roast in the oven at 400 degrees for 30 – 40 minutes until they are cooked through and brown. You will need to stir them around every so often to ensure even cooking.


  3. […] Brussel Sprouts with Garlicky Bread Crumbs […]


  4. […] to shun these green meatballs for now- more for us!  While we enjoy them shaved in salads or sauteed with garlic, the best preparation in my opinion is to simply toss them in oil, season them with salt and pepper […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 346 other followers

%d bloggers like this: