Brown butter sprouts with crispy garlic crumbs

Nutritional Benefits

1. Brussels sprouts are rich in vitamins A, C, and K, which promote a healthy immune system and support bone health.
2. They are also a good source of dietary fiber, aiding in digestion and promoting a healthy gut.
3. Brussels sprouts contain antioxidants that help protect the body against cell damage and reduce the risk of chronic diseases.
4. This vegetable is low in calories and carbohydrates, making it an excellent choice for those watching their weight or managing diabetes.
5. They are packed with minerals such as potassium and manganese, which are essential for maintaining proper bodily functions.

Ingredients

1. 1 pound Brussels sprouts
2. 2 tablespoons butter
3. 2 cloves garlic, minced
4. 1/2 cup breadcrumbs
5. Salt and pepper to taste

Processing Steps

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Trim the ends of the Brussels sprouts and remove any outer leaves that are damaged.
3. Step 3: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
4. Step 4: Add the Brussels sprouts to the skillet and cook for 5-7 minutes, or until they are slightly browned.
5. Step 5: Transfer the Brussels sprouts to a baking dish and sprinkle with breadcrumbs, salt, and pepper.
6. Step 6: Bake in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the breadcrumbs are crispy.

Tips and Recommendations

• Tip 1: To enhance the flavor, try adding a squeeze of lemon juice or a sprinkle of Parmesan cheese before serving.
• Tip 2: For a variation, you can also roast the Brussels sprouts instead of baking them. Simply toss them in olive oil and roast at 425°F (220°C) for about 20-25 minutes.
• Tip 3: Serve the brown butter sprouts with crispy garlic crumbs as a side dish to complement your favorite protein, such as roasted chicken or grilled steak.

Shopping List

1. 1 pound Brussels sprouts
2. 2 tablespoons butter
3. 2 cloves garlic
4. 1/2 cup breadcrumbs
5. Salt
6. Pepper

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