Brussel Sprouts with breadcrumbs and pecorino-romano

Michelle Mettler Turnis

"A wonderful use of brussel sprouts with a tang of romano."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  1. In large skillet, heat 2 T evoo over medium heat. Add the breadcrumbs and red pepper and cook, stirring until toasted, about 5 minutes. Transfer to a small bowl and wipe out the skillet.
  2. Heat the skillet over high heat and add the remaining evoo. Add the brussel sprouts and lower the heat to medium. Cook, stirring until golden and tender, about 20 minutes. Stir in the butter until melted, then remove from heat.
  3. Add the lemon juice, lemon peel and half of the breadcrumbs to the sprouts. Toss.
  4. To serve, top with remaining cheese and breadcrumbs.


Read all reviews 0

Other stories that may interest you