Brussels Sprouts With Garlic Bread Crumbs Recipes

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Steps:

• Remove the stem from each sprout and cut in half. Place the brussels sprouts in a large bowl.
• Add the rest of the ingredients to the bowl and toss to cover.
• Spread the sprouts onto a baking sheet.
• Bake in a 400˚F (200˚C) oven for 20 minutes.
• Flip the sprouts, then bake for an additional 20 minutes or until the sprouts are fork-tender and golden.
• Enjoy!

Steps:

• Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain. , Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts. , Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer.

Steps:

• Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.

Steps:

• Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
• 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.
• Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
• Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
• Serve immediately.

Steps:

• Preheat the oven to 325˚F.
• Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.
• In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.
• Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.
• Make Ahead
• The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.