Nov 24, 2022 1 min read

8 ounces bacon, diced

1 1/2 cups Panko breadcrumbs, toasted

2 shallots or small onions, minced

1/4 cup grated parmesan cheese

4 cloves garlic, minced

1/2 lemon, zested

2 cups fresh Brussels sprouts, quartered

4 tablespoons unsalted butter

1/4 teaspoon salt

1/4 teaspoon black pepper

In a large skillet, cook the bacon. Add the shallots or onion when bacon is halfway cooked along with the garlic and butter. Cook for 3 more minutes.

Add the Brussels sprouts and toss to coat. Cook slowly until tender and slightly browned. Season with salt and pepper. If you like a little spice, add 1/4 teaspoon cayenne pepper.

Remove from pan and plate. Top with Panko, parmesan cheese and lemon zest. Mix until all combined.

Maureen Fabbri

Masontown