Crumb-Topped Brussels Sprouts and Cauliflower |
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Prep Time: 16 Minutes Cook Time: 0 Minutes |
Ready In: 16 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 garlic clove, pressed |
1/4 cup italian-seasoned breadcrumbs |
1/2 teaspoon salt, divided |
2 1/4 cups trimmed brussels sprouts (about 1 lb.), halved |
2 (10-oz.) packages fresh cauliflower florets (about 3 cups) |
1 teaspoon fresh lemon juice |
1/4 teaspoon freshly ground pepper |
Directions:
1. Melt butter in a small skillet over medium heat; add garlic, and sauté 1 minute. Stir in breadcrumbs and 1/4 tsp. salt, and cook, stirring occasionally, 3 to 4 minutes or until lightly toasted. Remove from heat.
2. Arrange Brussels sprouts in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Add cauliflower. Cover and steam 2 to 3 1/2 minutes or just until tender. Transfer Brussels sprouts and cauliflower to a serving dish; sprinkle with lemon juice, pepper, and remaining 1/4 tsp. salt, and toss to combine. Sprinkle with breadcrumb mixture; serve immediately.
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