zaterdag 27 december 2008

Soupe Flamande with Creme Fraiche and Frizzled Sprouts

Like parsnips and celery, sprouts also heighten considerably in flavour after a hard frost. I like to cut them on the whole stalk and leave them attached outside the kitchen door so I can just pick off a few as and when I need them. Tiny, hard, tight button sprouts are best of all, needing only brief cooking to retain their full flavour and vibrant green colour. Before the joys of the kitchen garden, by far the hardest task at Christmas was to trek around, battling with the rest of the Christmas shopping, to try to find enough small sprouts to last over the holiday. Not so now. But higher up on the stalk there will always be a few large, fat, open-textured golf balls which, though not suitable for long cooking, are just perfect for making this classic Flemish soup from Brussels. So creamy and subtle is it that even determined sprout haters have been known to succumb to its charms.

12 oz (350 g) potatoes
2 large leeks
12 oz (350 g) Brussels sprouts
2 oz (50 g) butter
15 fl oz (425 ml) hot stock made with Marigold Swiss vegetable bouillon powder
1 pint (570 ml) milk
2 rounded tablespoons crème fraîche
squeeze of lemon juice
salt and freshly milled black pepper
4 level tablespoons crème fraîche
8 large sprouts, trimmed and shredded
2 tablespoons olive oil

Start by peeling and thickly slicing the potatoes. When the leeks are trimmed and washed, cut them all the way through, vertically; then chop them into 2.5 cm (1 in) pieces. Then trim the base of the sprouts, discard any damaged outer leaves and quarter the larger sprouts and halve any smaller ones. Next, melt the butter in a good large saucepan, add the potatoes, leeks and sprouts, and stir well to coat them nicely in the butter. Add some salt and freshly milled black pepper, turn the heat to low, put a lid on and allow the vegetables to sweat gently for 5 minutes. Then add the stock and milk bring everything up to simmering point and cook very gently for 20-25 minutes, or until the potatoes are soft. Because of the milk, it is best to put the lid only three quarters on, to prevent everything boiling over, and to keep the heat really low.

After that, liquidise the soup and then return it to the pan; add the 2 rounded tablespoons of creme fraiche, then reheat the soup gently, taste and add a good squeeze of lemon juice, and more seasoning if it needs it.

Make the garnish while the soup is reheating. To do this, heat the olive oil in a medium frying pan over a high heat, and when the oil is really hot and shimmering, add the shredded sprouts and fry them, stirring occasionally so they don't catch on the base of the pan. When they are crisp and golden brown, which should take 2-3 minutes, lift them, using a draining spoon, on to crumpled kitchen paper to drain. If you want to make the garnish in advance, you can re-frizzle the sprouts in a hot frying pan just before serving. Serve the soup in hot bowls with a little crème fraîche spooned on top of each one and garnished with the frizzled sprouts.

vrijdag 26 december 2008


Love 'em or hate 'em - you just can't have Christmas dinner without having Brussels sprouts! The problem is they do tend to have unpleasant side effects on the digestive system... read on to find out how to cook your spouts without gassing your gran!

Sprouts have an unfortunate reputation for causing flatulence.

This is because of their high content of carbohydrates, which are difficult for the body to digest. Microbes in our large intestine take advantage of the undigested carbohydrate and ferment it, producing large quantities of methane that escapes in the natural manner.

But you can make them easier on the system by blanching them first.

Before cooking, plunge them into boiling water for sixty seconds, then plunge them into freezing cold water (seriously - put ice cubes in it!) for sixty seconds. This will stop the cooking process immediately. You can leave them in the cold water until you're ready to cook them. Then cook as usual.

donderdag 25 december 2008

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper


2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper

Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer carrots to bowl of ice water using slotted spoon.
Return water to boil.
Add sprouts and blanch until crisp-tender, about 5 minutes.
Transfer to another bowl of ice water.
Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet.
Stir until sugar dissolves.
Boil until reduced by half, about 7 minutes.
Can be prepared 6 hours ahead; return to boil before continuing.
Add carrots.
Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper.
Cook until heated through, stirring occasionally, about 4 minutes.

woensdag 24 december 2008

Pan-Fried Brussels Sprouts with Red Onion, Chilli and Cumin Seeds

500g Brussels sprouts, trimmed and sliced in half lengthwise
2 cloves garlic, finely chopped
1 red onion, sliced
1 red Thai (or any) chilli, sliced - with the seeds included
2 tbs olive oil
fresh ginger - about a cubic inch, grated
1 level tbs cumin seeds
1 tbs balsamic vinegar

In a large frying-pan, lightly fry the red onion, garlic and chilli just long enough for the onion to become translucent.
Add in the ginger, the cumin seeds and the sprouts, and cook over a medium heat for a few more minutes.
Turn the heat down to the absolute minimum, cover the pan and cook for 10 minutes.
Stir the sprouts occasionally so that as many as possible get that wonderful charred effect.
The sprouts should now be tender, with just a little bit of crunch left in them.
Pour over the vinegar, sprinkle on some salt, stir well.
Let the vinegar begin to bubble.
You can sprinkle with some chopped chives or other herb if you have any to hand.
But basically (and how long can this realistically take, 20 minutes?) you’re done.

dinsdag 23 december 2008

Sprout Soup

1 tbsp olive oil
1 onion, chopped
1 large potato, diced
1 clove garlic
200-300g left over, cooked brussels sprouts and/or any other left over veg (boiled potatoes, carrots, broccoli etc)
1L chicken or vegetable stock
1 tsp chopped fresh sage
salt and pepper to taste

Heat oil and cook the onion and garlic until soft.

Add the potato to the pan and cook, stirring occasionally for a few minutes.

Add the stock, bring to the boil, the reduce the heat and simmer for 10 minutes or until the potato is soft.

Add the sprouts/other cooked veg, salt, pepper and herbs.

Simmer for a further 5 minutes.

Let the soup cool slightly and blend until smooth.

Reheat until piping hot and serve with crusty bread.

vrijdag 19 december 2008

Brussels Sprouts in Riesling with Bacon

In Alsace cabbage is often braised in Riesling, a wine that also has an affinity with Brussels sprouts. If you can get tiny button sprouts for this so much the better, but in any event they should be tight and firm and not too large.

1½ lb (700 g) Brussels sprouts, prepared
6 fl oz (175 ml) Riesling
4 oz (110 g) smoked bacon rashers with rinds
1 level dessertspoon butter
2 shallots, finely chopped
1 clove garlic, crushed
salt and freshly milled black pepper

Cut the rinds off the bacon rashers and, in your very largest frying pan, melt the butter over a gentle heat.
Keeping the heat to a minimum, add the bacon rinds to the pan and let them gently cook and release their fat, which will permeate the butter.
Meanwhile snip the bacon rashers into small pieces, then add them to the pan along with the shallots and garlic to begin cooking.
While that's happening, place the sprouts in a steamer, sprinkle them with salt, and steam them over boiling water for 4 minutes or so which should be enough just to half-cook them.
After that turn the heat up under the frying pan, add the sprouts and toss them around for 2 or 3 minutes or until they begin to take on a little colour.
Now turn the heat up high, pour in the wine and let it bubble and reduce while you constantly turn the sprouts over and over to soak up the flavour of the wine.
As soon as the sprouts are tender and the wine has reduced to about 2 tablespoons, transfer them to a serving dish, add a little freshly milled pepper and serve straightaway.

This recipe is taken from Delia Smith’s Christmas.

woensdag 17 december 2008

Brussels Sprouts, Apple and Juniper Berry Recipe

1 lb/ 250g Brussels sprouts, cleaned and trimmed
1 eating apple, Cox's are best
8 fl oz/ 250ml apple juice
1 tbsp juniper berries
Salt and freshly ground black pepper

Prepare the brussels sprouts by cutting a cross in the bottom of each each.
Cut the apple into quarters, remove the core and slice thinly.
Pour the apple juice into a pan and bring to the boil.
Add the sprouts and the sliced apple.
Crush the juniper berries, add to the pan and season.
Simmer gently, uncovered for 5-6 minutes, or until the sprouts are tender.
Serve straight away.

dinsdag 16 december 2008

Brussels Sprouts with Pistachios

1 pound Brussels sprouts
3 Tbsp. olive oil, divided
3 shallots
3 Tbsp balsamic vinegar, divided
1 tsp. sugar
kosher salt, to taste
1/4 cup chopped pistachios

Trim Brussels sprouts and cut an X in the bottom, at the stem.
This will ensure even cooking.
Put in a large pot and cover with water.
Bring to a boil, then turn heat down to low.
Let Brussels sprouts simmer for 6 minutes or until tender.
Be careful not to overcook. Drain.
Heat 2 Tbsp. olive oil in a large, deep frying pan over medium heat.
Add shallots and saute a minute or two.
Add 2 Tbsp. balsamic vinegar and continue cooking until shallots brown.
Stir in the Brussels sprouts, making sure to coat with shallots and olive oil.
Sprinkle sugar on top of sprouts, then add remaining olive oil and balsamic vinegar.
Continue cooking until Brussels sprouts are tender and browned.
Season with kosher salt and top with pistachios.

maandag 15 december 2008

Brussels sprouts with chestnuts and orange herb butter

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

Make the orange butter:

Put the butter, zest and parsley in a bowl, season, and beat until smooth.
Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water.
Drain, rinse, and discard any damaged leaves.
Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes.
Drain and plunge into cold water.
Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat.
Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender.
Season and put in a serving dish.
Dot the rest of the butter over the top to serve.

Recipe with thanks to Mitzie Wilson

World’s first brussel sprout ice cream

Stuart Ferguson, head chef of restaurant group Vivat Bacchus, has created the world’s first brussel sprout ice cream in time for Christmas.
The new festive menu, which costs £35 per head and will be available at Vivat Bacchus' London Bridge restaurant, will start with a mincemeat & gruyere pie and rocket salad, followed by a duck & orange Christmas pudding, brandy crème for mains. This will be polished off with the first ever turkey jelly, brussel sprout ice cream and cranberry foam for dessert.

Ferguson said his Christmas menu was designed to bring a much-needed update to a traditional meal eaten by millions.

He commented: "I have tried to retain the spirit of Christmas but doing things in a way no-one will ever have seen before. It's taken weeks to develop, but I'm delighted with the results."

The restaurant group also runs an establishment in Farringdon, London.

zaterdag 13 december 2008

Festive Christmas Brussels Sprouts

2 10 ounce packages of frozen Brussels sprouts, thawed
1/4 cup butter or margarine (It's Christmas...use the butter!)
Salt to taste
Freshly ground pepper, and plenty of it
A pinch of allspice (optional)
The seeds on one large, fresh pomegranate
Add butter to a large sauté or frying pan and heat over high heat until the butter is melted.
Add the Brussels sprouts, giving the pan a good shake to coat the Brussels sprouts with butter. Season with salt and lots of freshly ground pepper.
Continue to shake the pan over high heat until the Brussels sprouts are just heated to the touch but still a nice,bright green in color.
Remove the pan for heat and add the pomegranate seeds and allspice to the pan.
Stir gently to mix in the pomegranate seeds without breaking them.
Transfer to a bowl and serve immediately.

vrijdag 12 december 2008

Festive sprouts Recipe

This is an ideal accompaniment to Christmas dinner, but can be used with other strong meats such as game.

900g fresh baby sprouts washed and halved
200g streaky bacon (smoked or unsmoked depending on taste)
300g fresh chestnuts shelled (or use canned)
Soy sauce
25g butter
salt and pepper to season

Chop the bacon crosswise into 0.5cm strips then fry in a little oil for 2–3 minutes, or until opaque then add the sprouts and stir-fry for about 4 minutes.
Add the chestnuts and stir-fry for 2 minutes (for a richer flavour 1 tablespoon of dark soya sauce can be added at this point).
Then add the butter and allow to melt and coat the sprout mixture.

donderdag 11 december 2008

Diabetes of Health?

No sprouts recipe today, but some 'healthy advice', from me to you, because I care...

Last October I was in London to attend a workshop as I am doing a specialisation in the Prevention of Diabetes.

One of the group members was Andrew Bridgewater, a Chartered Psychologist, who works as a Management Consultant.

Five months ago Andrew was told the verdict: you are hovering on the line between Health and Diabetes. Lose weight now!! Which ofcourse is always easier said than done.

Weight gain (and weight loss) is actually controlled by the pH level in your blood stream.
The pH scale goes from 0 (highly acidic) to 14 (highly alkaline). You see, your body’s ‘inner terrain’ (your bloodstream) needs to maintain a slightly alkaline pH balance of 7.365 in order to function optimally.
If your pH level is too acidic, then one of the consequences is that your body will create fat, to isolate the extra acidity and toxicity. But…
When you get it right… The fat literally melts away!!
People were beginning to notice Andrew's weight loss and his increased Vitality and started hassling him for tips. Good news! Andrew has put his experiences in an e-book.
I have ordered it immediately! And if you are wise and need to loose weight you will order it too!
Good luck and keep me updated of your progress!

woensdag 10 december 2008

Penne with Bacon and Brussel Sprouts

8 oz. penne, cooked al dente
4 pieces of bacon, chopped and cooked until crispy
1/2 red onion, minced
2 cloves garlic, minced
1/2 red pepper, minced
salt and pepper to taste
1 cup-ish brussel sprouts, quartered
mozzarella cheese, to taste
While the bacon is cooking, start your pasta boiling and chop up the veggies.
Add the onion, garlic and red pepper to the bacon pan, salt and pepper to taste.
Turn the bacon down low to caramelize the onion and pepper and steam the brussel sprouts until they are softened, about 5 minutes or so, drain.
Layer pasta, brussel sprouts and top with the bacon-onion-pepper mixture and a handful of mozzarella cheese.

dinsdag 9 december 2008

Roasted brussel sprouts in a pool of butternut squash puree

1 large butternut squash, halved lengthwise and pulp/seeds scooped out
1 tablespoon margarine
1 medium onion, chopped
1/4 teaspoon nutmeg
1/4 cup maple syrup
salt and pepper to taste
1 1/2 pounds of brussel sprouts
1/4 cup olive oil
1/2 teaspoon salt and 1/4 teaspoon pepper
To make the squash puree:
Place the squash, cut side facing down, on a greased baking sheet and place in preheated oven at 375 degrees F for 35 to 45 minutes, until the skin can be quite easily pierced with a fork. Remove from the oven.
While the squash is roasting, saute the onion in the margarine.
When squash is cooled, scoop out the flesh and place it in the food processor along with the sauted onions, nutmeg, maple syrup, and salt and pepper to taste.
Puree until smooth.
Place in a microwave-safe container and refrigerate until ready to use.

To roast the brussel sprouts:
Wash and cut off the stalk ends of the sprouts, and place in a large bowl.
Toss with the oil, salt, and pepper.
Spread in a single layer on a baking pan, and roast in a preheated 375 degree F oven for about 35 to 45 minutes.
The outside will be crisp and the inside tender.

Choose a decorative serving dish.
Re-heat the squash puree in your microwave oven, and carefully spoon the puree onto the serving dish.
Gently and decoratively place the roasted brussel sprouts on top of this.
Serve immediately.
Makes 6 - 8 side servings, depending upon your eaters’ appetites.

Recipe with thanks to "Got No Milk"

zondag 7 december 2008

Brussels Sprouts a la Grecque

4 cups water
3 pounds Brussel Sprouts
3 tsp red wine vinegar
2 tsp lemon zest
juice of one lemon
salt and pepper to taste
1/3 C chopped fresh parsley
1/4 C pimiento (optional)

In a large pot, bring the water to a boil and add the Brussel Sprouts.
Cover and cook until just barely tender, about 7 minutes.
While the Brussel Sprouts are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsely, and pimiento in a small bowl.
Drain the Brussel Sprouts and transfer them to a serving bowl.
Toss with the lemon mixture.

Brussel Sprouts Soup

1 lb. Brussels sprouts
1 tbsp. vegetable oil
1 sm. onion, chopped
2 tbsp. medium-dry sherry (optional)
3 c. chicken broth
Freshly grated nutmeg
Salt & pepper

Preheat the oil in a saucepan, add the onion and cook gently for 5 minutes, until soft and lightly colored, but not brown.
Stir in sherry, if using, then add broth.
Bring to a boil, add the sprouts, a pinch of nutmeg and salt and pepper to taste.
Lower the heat slightly, cover and simmer for about 30 minutes.
Pass the soup through a strainer, or leave to cool slightly, then puree in a food processor.
Return the soup to the rinsed-out pan and warm through.
Taste and adjust seasoning.
Sprinkle nutmeg or croutons on each serving.
Alternately, swirl a little light cream in the soup before serving.

zaterdag 6 december 2008

Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping

1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
11/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided

Fill large bowl with ice and cold water.
Cook brussels sprouts in large pot of generously salted boiling water 2 minutes.
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
Combine cream, shallots, and sage in large saucepan.
Bring to boil.
Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes.
Season with salt. Remove from heat. Cool slightly.
Heat oil in large nonstick skillet over medium heat.
Add breadcrumbs; stir until beginning to brown, about 2 minutes.
Transfer to bowl; cool.
Stir in pine nuts and parsley. Season with salt and pepper.
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.
Preheat oven to 375°F.
Cover gratin with foil. Bake covered 40 minutes.
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

vrijdag 5 december 2008

Creamy Brussels Sprouts Gratin

2 pounds fresh Brussels sprouts, stem ends sliced off, outer layer of leaves removed, sprouts halved lengthwise through the core
2 tablespoons unsalted butter, melted in the microwave in 10-second increments
1 teaspoon salt (or to taste)
Freshly ground pepper to taste
1 cup heavy cream
1/2 cup panko
1/4 ounce fresh Parmesan, grated
1/2 tablespoon unsalted butter, melted
1/2 teaspoon salt
Preheat the oven to 425F.
Toss the Brussels sprouts with the butter, salt and pepper.
Arrange in a shallow baking dish just large enough for a generous single layer. (The sprouts do shrink while roasting so some overlap is good.)
Roast for about 35 minutes (stirring well after 15, 25 and 35 minutes) until the sprouts are very nearly cooked through and brown in spots.
Pour the cream over top and return to the oven for 5 - 10 minutes (stirring after 5 and 10 minutes) until cream thickens, coats the Brussels sprouts and darkens slightly.
Remove from oven, switch oven to the broiler.
Mix topping ingredients and spread evenly over top.
Place under broiler for 5 - 10 minutes until topping turns crisp and golden.

donderdag 4 december 2008

Are you as passionate about healthy food as I am?

One of my absolute favorite shopping places is Food Fullstop. To me they simply are the best specialist food and drink producers who deliver straight to your door.

At Food Fullstop you get Heritage potatoes from Lucy and Anthony Carroll in Northumberland, Colin Boswell's juicy garlic from the Isle of Wight and organic fruit and vegetable boxes from Rod & Ben's in Devon.

Last time I bought a small Organic Vegatable Box from Rod & Ben it had Potatoes, Onions, Carrots, Winter Squash, Cauliflower, Spinach, Runner Beans, Fennel and the most delicious Brussel Sprouts!

Click on the banner to get to their website

woensdag 3 december 2008

Beer Braised Beef Stew with Brussels Sprouts

A thick and hearty German-inspired stew made with savory beef and winter vegetables. Slowly simmering in a dark beer broth, it promises to bring warmth and comfort on even the coldest of winter nights. Serve over your choice of mashed potatoes, spaetzel or egg noodles.

2 pounds beef stew meat, cut into 1-inch cubes
Sea salt and ground pepper
1/4 cup flour
6 tablespoons olive oil, divided
1 cup dark beer
1 1/2 cups chopped white onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 tablespoons chopped garlic
2 cups beef broth
1 1/2 cups chopped white creamer potatoes (omit if serving over potatoes or noodles)
1 1/2 cups Brussels sprouts, small or mini
2 tablespoons thyme leaves, finely chopped

Preheat oven to 400°F.
Season beef cubes with salt and pepper and dust with flour.
Add 2 tablespoons olive oil to a Dutch oven, add beef cubes and sear until browned on each side (you may need to sear meat in batches to prevent crowding the pan). Transfer beef to a bowl.
Add beer to the pan and scrape up brown caramelized bits from the bottom.
Simmer to reduce beer by half. Pour beer over meat.
Add 2 more tablespoons of olive oil to the pan.
Over high heat, add onions, celery and carrots. Season with salt and pepper.
After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly.
Add beef mixture back to pan along with beef broth and return to a boil.
Cover with a lid and transfer to preheated oven.
After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don't boil the stew or it will toughen meat).
Reduce oven temperature if needed to obtain a slow simmer.
After an additional 20 minutes, add potatoes, Brussels sprouts and thyme.
Return to the oven for another 40 minutes.
If stew still has a lot of liquid, return the pan to the stove top and simmer with the lid off (this will help to reduce and thicken stew, as well as intensify flavor).
Stir stew occasionally to prevent it from scorching on the bottom.
After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender.
Adjust seasoning with salt and pepper if necessary and serve immediately.

Recipe with thanks to Whole Food Market

dinsdag 2 december 2008

Brussel Sprouts Pasta

3 cups brussel sprouts
1 cup leeks chopped
1/2 cup sweet red bell peppers
2 tablespoons butter
2 tablespoons safflower oil
1 tablespoon soy sauce
1/2 cup parsley leaves
1 cup cheddar cheese grated
Trim the ends off the brussel sprouts and steam the sprouts in boiling water until just tender.
Drain. Heat butter and oil and sauté leeks.
Add peppers and brussel sprouts, stirring until just golden on the edges.
Add soy sauce and let stand covered while you cook the pasta.
In a bowl, toss pasta with parsley and grated cheese.
Add the cooked vegetables and serve immediately while hot.

maandag 1 december 2008

Brussels Sprouts with Toasted breadcrumbs and Lemon

Recipe by Susan from Food Blogga

3 cups Brussels sprouts,halved
1 small garlic clove, minced
2 Tbsp butter
1 Tbsp lemon juice
Pinch of lemon zest
¼ cup breadcrumbs, toasted
Salt & pepper, to taste

Peel off any marked outer leaves of the sprouts and trim the bottoms; slice in half.
Boil for 3-4 minutes.
Drain and plunge into a bowl of ice water; this will stop the cooking and maintain the sprouts' vibrant color.
To toast the breadcrumbs, place in a dry skillet over medium-low heat.
Cook for 2-3 minutes, while giving the pan handle a few shakes to toast the breadcrumbs evenly. Once they begin to turn golden, remove them from the heat and place in a bowl, as the heat from the pan will continue to toast them.
Meanwhile in a skillet over medium heat, sauté the garlic in the butter.
Once the butter begins to bubble up and the garlic starts to jump a little, add the sprouts.
Cook about 5 minutes, turning occasionally, until brown spots start to appear on the sprouts. Add the lemon juice, lemon zest, salt, and pepper.
Add the toasted breadcrumbs into the skillet and toss gently.
Add more breadcrumbs on top before serving; sprinkle with lemon zest if desired.