Brussels Sprouts with Garlic Bread Crumbs



The much-maligned Brussels sprout can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives it a nice crunch.

Brussels Sprouts with Garlic Bread Crumbs
Serves 4 to 6 as a side dish

1 1/3 artisanal white bread

4 garlic cloves, minced
2 tablespoons

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 a 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 tip: 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.
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