Brussels Sprouts With Toasted Almonds - cooking recipe

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved
1/4 cup unsalted butter, softened, divided
1/4 cup Spanish Marcona almonds
1 clove garlic, crushed
1/2 lemon, zested
salt and ground black pepper to taste
3 tablespoons panko bread crumbs
1/4 cup finely grated Parmesan cheese

Preparation

Fill a saucepan with 1/2-inch water and bring to a boil. Add Brussels sprouts, cover, and cook until easily pierced with a fork, 8 to 10 minutes. Drain and transfer to a bowl.
Heat 2 tablespoons butter in a skillet over medium-low heat until melted. Add almonds and garlic clove; cook and stir until lightly toasted, 4 to 5 minutes. Remove from heat and discard garlic clove.
Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts.
Heat remaining 2 tablespoons butter in a small skillet over medium-low heat. Add bread crumbs; stir until evenly coated and golden, 3 to 5 minutes. Add to bowl of Brussels sprouts.
Sprinkle Parmesan cheese over Brussels sprouts; toss to combine.