Brussels Sprouts with Toasted Almonds recipe
All Recipes Side Dish Vegetables Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved ¼ cup unsalted butter, softened, divided ¼ cup Spanish Marcona almonds 1 clove garlic, crushed ½ lemon, zested salt and ground black pepper to taste 3 tablespoons panko bread crumbs ¼ cup finely grated Parmesan cheese
Nutrition Info
- 270.2 caloriescarbohydrate: 21 gcholesterol: 34.9 mgfat: 19 gfiber: 7.6 gprotein: 10.5 gsaturatedFat: 8.7 gservingSize: -sodium: 217.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Brussels Sprouts with Toasted Almonds
Directions
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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.