Shaved Brussels Sprouts With Parmesan And Panko
Thinly shaved brussels sprouts are sautéed in a skillet with butter and topped with a crispy, golden Parmesan panko mixture. Quick side dish that comes together in about 20 minutes and pairs well with roasted chicken, grilled steak, and seafood!
Ingredients
- 16 oz brussels sprouts (1 pound)
- 5 tbsp unsalted butter, divided
- 3/4 cup panko bread crumbs
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup Parmesan, grated
Instructions
- Rinse, trim the ends, and remove any damaged leaves from the brussels sprouts before you start shaving them. Using a knife, thinly slice each individual brussels sprout. Set aside.
- Melt 2 tbsp butter in a large skillet over medium heat. Add panko to the skillet and stir until they are lightly golden, 1-2 minutes. Transfer to a bowl and set aside so they may cool.
- Melt 3 tbsp butter in same skillet. Add shaved brussels sprouts, garlic, salt, and pepper to the skillet. Sauté until brussels sprouts are fully cooked and leaves are tender, about 5-6 minutes. Transfer to serving dish.
- Add Parmesan to the bowl with cooled panko bread crumbs and stir until well combined. Top the sautéed brussels sprouts with the Parmesan panko mixture. Serve immediately.