Ingredients

The following ingredients have 7 Servings
  • 1 ½ pound of Brussels sprouts (trimmed and halved)
  • ¼ cup of unsalted butter (softened)
  • ¼ cup Marcona Almonds
  • 1 garlic clove (crushed and peeled)
  • Grated lemon zest from ½ lemon
  • 3 tablespoons of panko breadcrumbs (gluten free)
  • Salt and pepper to taste
  • ¼ cup of finely grated Parmesan Cheese

Instruction

  • Fill a medium saucepan with ½” of water and bring to boil. Add Brussels sprouts, cover and cook for 8-10 minutes or until you can smoothly pierce Sprout with fork.
  • Place cooked Sprouts in a bowl and set aside.
  • In a medium size skillet heat 2 tablespoons of butter and melt add garlic and almonds and toss to coat cooking for 4-5 minutes to lightly toast almonds. Remove from heat remove and discard garlic clove. Add lemon zest, salt and pepper.
  • In a small skillet add remaining 2 tablespoons of butter and melt adding breadcrumbs. Stir to coat evenly and continue to cook until crumbs start to turn a golden color.
  • If you cooked brussels sprouts earlier in the day, reheat before adding almond and breadcrumb mixture.
  • Add breadcrumbs into almond mixture stir to coat, and then add almond mixture to Brussels sprouts, add Parmesan, toss and serve.