yield: 6 servings (serving size: 3/4 cup)
1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound brussels sprouts, trimmed and halved (about 8 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped walnuts, toasted
1/2 ounce shaved asiago cheese
- heat 1 teaspoon oil in a large nonstick skillet over medium heat. add garlic; cook 1 minute or just until golden, stirring constantly. add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. transfer garlic mixture to a small bowl.
- pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs.
- separate leaves from brussels sprouts; quarter cores. heat remaining 1/2 teaspoon oil over medium heat. add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. remove from heat; toss with breadcrumb mixture, salt, and pepper. top with walnuts and cheese.