So glad I did. Because that meant I had the opportunity to make try out this recipe. The pre-shreddded bag definitely saves on time (although you could shred them yourself, or use whole Brussels sprouts and just boil them until tender), and the browned butter and bread crumbs give them a wonderful taste and texture. I think I made this recipe three times before my bag of sprouts was used up. And I enjoyed it every time.
Brussels Sprouts with Browned Butter and Breadcrumbs
(adapted from Leelalicious)
Serves 4-6 as a side dish
1/2 teaspoon salt, more to taste
2 cups Brussels sprouts, shredded
1 tablespoon butter
1 tablespoon bread crumbs
1) Add about a 1/4 inch water to a skillet and bring to a boil. Add 1/2 teaspoon salt and the shredded Brussels sprouts; return to a boil and allow sprouts to cook until tender, draining any excess water.
2) Remove sprouts from skillet and set aside. Add butter to skillet and cook on medium heat until butter has browned. Add bread crumbs and cook until crumbs are lightly browned.
3) Stir the Brussels sprouts into the butter and breadcrumb until well coated. Season to taste and serve warm. Enjoy!