Sunday, February 10, 2013

Brussels Sprouts with Parmesan Breadcrumbs

I was feeling nutritiously righteous last night.  No steak, no pizza, no Saturday night Italian take-out.  And, even more dramatically, no martinis.

Instead, I grabbed some Brussels sprouts that we got last weekend in our produce share, pulled out this wonderful cookbook and started to plot.

No, I said I was feeling righteous.  That doesn't mean here's the recipe I concocted from one in the book that flash-fries the sprouts before topping them with seasoned breadcrumbs for a final blast of deliciousness.

Brussels Sprouts with Parmesan Breadcrumbs
Serves 2 as a main course, maybe 4 as a side.

1/2 pound (about 2 cups) Brussels sprouts
1/2 cup olive oil
1 cup seasoned dry breadcrumbs
1/4 freshly grated Parmesan cheese
2 tablespoons oil

In a sauce pan, bring 2 cups salted water to a boil.  Add the Brussels sprouts (cut an x in the base to help the cooking along) and cook until bright green and tender-crisp, 7-9 minutes.  Drain and briefly rinse under cold water to stop the cooking.

Heat the 1/3 cup oil over medium-high heat in a skillet.  Add the Brussels sprouts and cook, stirring occasionally, until they begin to brown, about 10 minutes.  Remove with a slotted spoon and place in a small gratin or baking dish covering loosely to keep warm.

Meanwhile, combine the breadcrumbs, Parmesan and 2 table spoons olive oil in a small bowl and stir to combine.  Place in a dry skillet over medium-low hat until toasted, stirring frequently, 3-5 minutes.

Sprinkle the toasted breadcrumbs over the sprouts and serve immediately.

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