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Brussels Sprouts With Bread Crumbs

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“The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
  2. Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but about a tablespoon of the drippings.
  3. Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
  4. Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
  5. Serve immediately.

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