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!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 4  slices bacon, sliced crosswise into 1/4-inch pieces
• 2  lbs Brussels sprouts, trimmed
• 1⁄3 cup  dried  fresh breadcrumb
• 2  tablespoons fresh lemon juice
•  fresh ground black pepper

Directions

1. Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.
2. Saute 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.
3. Saute the sprouts in the drippings over medium heat until just tender. They will turn a lovely shade of green. 3-6 minutes.
4. Add back the bacon. Sprinkle the bread crumbs, lemon juice and pepper (to taste) over the sprouts. Stir well to combine.
5. Serve immediately.