Brussels sprouts are so healthy, but coming up with a recipe that pleases a crowd (especially a teenager) can be a challenge. Well, challenge heard, received, and won! This will become one of your go-to weeknight sides. It's easy, healthy, and delicious!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can trim up and blanch Brussels sprouts earlier in the day and reheat them before tossing with remaining ingredients.

Nutrition Facts

270 calories; protein 10.5g; carbohydrates 21g; fat 19g; cholesterol 34.9mg; sodium 217.5mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/19/2020
I loved it! Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2018
We only had macadamia nuts and used those instead of the almonds for a good result! Read More
Rating: 4 stars
09/10/2016
Made as written except that I used slivered almonds instead of whole one because I already had them on hand. This turned out really good. My only complaint is that the the nice golden brown panko get soggy when mixed with the sprouts. The flavor is still good but they lose that great texture. Next time I will try just adding them to the top of the already plated sprouts so that they keep their crunch. Thanks for sharing! Read More
Rating: 4 stars
10/06/2017
I sliced the sprouts and sauteed them in a tablespoon of oil until wilted. I used sliced almonds and had no fresh lemon so I used a bit of lemon juice. I am no fan of sprouts but I will definitely make this again because the flavors went well together and left me wanting seconds. Read More
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Rating: 5 stars
02/19/2020
I loved it! Read More
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