1/1 Photo of Brussels Sprouts With Bread Crumbs
The only way I will eat Brussels Sprouts! Be carefull not to cook too long, or bad lunch room memories may start to rear thier ugly heads. For this reason, I don't care for this recipe after it has been reheated, so plan to serve this immediately. It goes together quickly, so if you are serving with a roast, you can start this while the meat is resting. Dried fresh bread crumbs sounds like a contradiction, but if you use the pre-packaged stuff you will be disappointed. I just whiz a piece or two of whole wheat bread and give it a few minutes in a hot oven on a cookie sheet, or if the oven is occupied, dry toast them in a skillet. This recipe is adapted from one in Savuer Magazine. I got the bread crumb idea from Mark Bitman's "How to Cook Everything" - LOVE that book!
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- 1Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
- 2Saute 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.
- 3Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
- 4Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
- 5Serve immediately.
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Nutritional Facts for Brussels Sprouts With Bread Crumbs
Serving Size: 1 (125 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 111.4
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 1.8 g
- Cholesterol 7.7 mg
- Sodium 151.1 mg
- Total Carbohydrate 11.6 g
- Dietary Fiber 3.1 g
- Sugars 2.3 g
- Protein 4.8 g