Truly De­li­cious Brus­sels Sprouts

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154 RE­VIEWS

HANDS-ON 15 min TO­TAL 20 min SERVES 12 SUB­MIT­TED BY chef john 13/4 to 2 lb. Brus­sels sprouts, trimmed

5 Tbsp. but­ter

2 Tbsp. olive oil

Zest and juice of 1 large le­mon (11/2 tsp. zest, 3 Tbsp. juice) 1/2 tsp. salt 1/2 tsp. black pep­per

1 clove gar­lic, minced

1/2 cup panko bread crumbs

1 tsp. fresh thyme leaves or

½ tsp. dried thyme

1. Slice sprouts thinly with a knife or a food pro­ces­sor fit­ted with a slic­ing blade. 2. Heat 2 Tbsp. but­ter and 1 Tbsp. oil in a large skil­let over high heat un­til but­ter is melted and be­gins to brown, 1 to 2 min­utes. Stir in half of sprouts and half of le­mon juice; cook, stir­ring con­stantly, un­til sprouts are heated through and start­ing to soften, 1 to 2 min­utes. Trans­fer to a serv­ing bowl. Re­peat with 2 more Tbsp. but­ter and re­main­ing 1 Tbsp. oil, re­main­ing sprouts, and re­main­ing juice. Stir in salt and pep­per.

3. Heat re­main­ing 1 Tbsp. but­ter in skil­let over medium heat. Add gar­lic; cook, stir­ring, un­til fra­grant, about 30 sec­onds. Add panko; cook, stir­ring, un­til golden brown, about 2 min­utes. Re­move from heat and stir in zest and thyme. Sprin­kle over sprouts. PER ½-CUP SERV­ING: 101 CAL; 7g FAT (3g SAT); 3g PRO; 8g CARB; 3g FIBER; 159mg SODIUM; 2g SUG­ARS

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