I planted quite a few brussel sprouts in my garden, not quite realizing how much they would fight to be King of the Garden. So in addition to canning and pickling many quarts, I tried this recipe and enjoyed my sprouts with a bit of other flavors.
Nutty Brussel Sprouts
1 1/2 tsp. olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 lb. brussel sprouts
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 Tbsp. finely chopped walnuts, toasted
1/2 oz. shaved Asiago cheese
Heat 1 tsp. oil over medium heat. Add garlic and cook 1 minute, stirring constantly. Add breadcrumbs, and cook another minute. Transfer to small bowl.
Heat remaining 1/2 tsp. oil over medium heat. Add brussel sprouts, and cook 8 minutes until crisp-tender, stirring frequently. Remove from heat, and toss with breadcrumb mixture, salt, pepper, walnuts and cheese. Serves 6.