I was looking through some old recipe photos for my apple-goat cheese bruschetta post and I ran across this picture. I had totally forgotten about this recipe, and what a loss! This is so delicious and a buttload of Brussell sprouts so it's also really good for you. The only downside is getting all the leaves off of a buttload of Brussell sprouts takes a fair amount of time. So this one will probably be waiting until our next visitors this summer so there's an extra pair of hands or two.
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 garlic clove, minced
- 1/3 cup fresh breadcrumbs
- 3/4 pound Brussels sprouts, trimmed and halved (about 8 cups)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 tablespoons finely chopped walnuts, toasted
- 1/2 ounce shaved Asiago cheese
Preparation
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
- Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.
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