Crumb-Topped Brussels Sprouts and Cauliflower

Photo: Beth Dreiling Hontzas; Styling: Melanie J. Clarke

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Total: 26 Minutes


  • 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


  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crumb-Topped Brussels Sprouts and Cauliflower Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy