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 stem...no 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.
No comments:
Post a Comment