The Boy and I usually have them as a simple side dish - roasted with a bit of olive oil and pepper. But I found another version that, while surely heavier on the calories than a simple roasting, is a delicious main dish.
Browned Brussels Sprouts and Buttery Breadcrumbs
- 8 oz uncooked pasta
- 2 t unsalted butter
- 1/4 c panko
- 4 t olive oil
- 12 oz Brussels sprouts, trimmed and thinly sliced
- 1 c thinly sliced onion
- 1 t minced garlic
- 2/3 c organic vegetable broth
- 1/2 t grated lemon rind
- 1 T fresh lemon juice
- 2 t fresh thyme leaves
- 1/4 t salt
- 1/4 t freshly ground black pepper
- 2 oz pecorino Romano cheese, shaved (about 1/2 cup)
- 2 T pine nuts, toasted
Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.
Recipe courtesy of Cooking Light, my favorite magazine.