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Crumb-Topped Brussels Sprouts and Cauliflower

Photo: Beth Dreiling Hontzas; Styling: Melanie J. Clarke
Prep time 16 mins
Total time 26 mins
Yield Makes 6 servings


  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/2 teaspoon salt, divided
  • 2 1/4 cups trimmed Brussels sprouts (about 1 lb.), halved
  • 2 (10-oz.) packages fresh cauliflower florets (about 3 cups)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Melt butter in a small skillet over medium heat; add garlic, and sauté 1 minute. Stir in breadcrumbs and 1/4 tsp. salt, and cook, stirring occasionally, 3 to 4 minutes or until lightly toasted. Remove from heat.

  2. Arrange Brussels sprouts in a steamer basket over boiling water. Cover and steam 8 minutes or until crisp-tender. Add cauliflower. Cover and steam 2 to 3 1/2 minutes or just until tender. Transfer Brussels sprouts and cauliflower to a serving dish; sprinkle with lemon juice, pepper, and remaining 1/4 tsp. salt, and toss to combine. Sprinkle with breadcrumb mixture; serve immediately.