- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup unsalted butter, softened, divided
- 1/4 cup Spanish Marcona almonds
- 1 clove garlic, crushed
- 1/2 lemon, zested
- salt and ground black pepper to taste
- 3 tablespoons panko bread crumbs
- 1/4 cup finely grated Parmesan cheese
- Fill a saucepan with 1/2-inch water and bring to a boil. Add Brussels sprouts, cover, and cook until easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a bowl.
- Heat 2 tablespoons butter in a skillet over medium-low heat until melted. Add almonds and garlic clove; cook and stir until lightly toasted, 4 to 5 minutes. Remove from heat and discard garlic clove.
- Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts.
- Heat remaining 2 tablespoons butter in a small skillet over medium-low heat. Add bread crumbs; stir until evenly coated and golden, 3 to 5 minutes. Add to bowl of Brussels sprouts.
- Sprinkle Parmesan cheese over Brussels sprouts; toss to combine.
04/29/2018
recipepes.com
Brussels Sprouts with Toasted Almonds, recipe
PT15M
PT1H
5
455 calories
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