Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, February 22, 2021

Brussel Sprouts with Lemon Breadcrumbs


Ten minutes is all this one takes...and it will soon be your new favorite way to cook Brussel sprouts. 

Set a non-stick pan over medium low heat.  Once hot, add a splash of extra virgin olive, the zest from half a lemon, and enough breadcrumbs to cover the bottom.  Toss frequently with a rubber spatula until toasted golden brown then transfer to a bowl and set aside.

Trim each Brussel sprout by removing any browning outer leaves as well as the very bottom of the more than a 1/16 of an inch, then slice them all in half.

Wipe the breadcrumb pan clean and place back on the heat with a little bit of olive oil.  Add the halved spouts to the hot pan along with some salt and pepper, toss, then cover with a tight-fitting lid. 

Let them cook for a couple of minutes, toss again, and cook for a minute or two more. When they’re barely fork tender, slide them onto a plate and top with the lemon breadcrumbs. 

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