Brussels Sprouts with Garlic Bread Crumbs

1. 1

   Preheat the oven to 325 F.

2. 2

   Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden.

3. 3

   Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed.

4. 4

   Set aside.

5. 5

   In a medium skillet over medium-high heat, heat the olive oil.

6. 6

   Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown.

7. 7

   Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize.

8. 8

   Set aside.

9. 9

   Bring a large pot of salted water to a boil over high heat.

10. 10

    Add the Brussels sprouts and the remaining garlic to the pot.

11. 11

    Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.

12. 12

    Drain the Brussels sprouts and place them in large bowl.

13. 13

    Add the onions and toss.

14. 14

    To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs.

15. 15

    Serve warm or at room temperature.

16. 16

    The Brussels sprouts will keep for up to 5 days in the refrigerator.

17. 17

    Reheat them, covered, in a 350F.

18. 18

    oven for 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.