BRUSSELS SPROUTS WITH GARLIC BREAD CRUMBS

Brussels Sprouts with Garlic Bread Crumbs image

Yield serves 4 to 6 as a side dish

Number Of Ingredients 7

1 1/3 cups cubed artisanal white bread
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 pounds Brussels sprouts, stems and loose leaves trimmed, halved lengthwise

Steps:

Preheat the oven to 325˚F.
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.
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.
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.
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.
Make Ahead
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.