Recipe courtesy of Jamie Deen
Episode: Mom's Garden
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat 2 tablespoons of the butter and the oil in a large nonstick skillet over medium-high heat. Once the butter is foamy and melted, add the onions and the Brussels sprouts, and stir frequently until nice and caramelized, about 10 minutes. Season the Brussels sprouts with salt and pepper. Add the scallions and chicken broth and steam the vegetables until the liquid is evaporated and the vegetables are tender crisp, about minute or so. Add the lemon zest into the Brussels sprouts to finish.

Meanwhile, heat the remaining tablespoon butter in a small skillet over medium-high heat. Once melted and foamy, stir in the breadcrumbs and cook until toasted and browned, stirring frequently, about 2 minutes. Remove from the heat, season with salt and pepper and stir in the lemon juice. Remove to a small bowl. Sprinkle the breadcrumbs over the Brussels sprouts before serving. 

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Brussels Sprout Salad

Recipe courtesy of Gordon's House of Fine Eats

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.