Brussels Sprouts with Garlic Bread Crumbs

Preparation

1. Step 1

   Preheat the oven to 325˚F.

   Step 2

   Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.

   Step 3

   In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.

   Step 4

   Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.

   Step 5

   Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.

2. Make Ahead

   Step 6

   The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.