Brussels Sprouts with Buttered Breadcrumbs

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound small brussels sprouts
    • salt and freshly ground black pepper
    • 4-6 tablespoons


    Prepare and cook Brussels sprouts.

    Combine hot seasoned sprouts in a frying pan with toasted breadcrumbs and finely chopped garlic, and sauté in butter until breadcrumbs are golden. Sprinkle with lemon juice, to taste.