By David Cohen
Ten minutes is all this one takes and it will soon be your new favorite way to cook Brussel sprouts.
Set a nonstick pan over medium low heat. Once hot, add a splash of extra virgin olive, the zest from half a lemon and enough breadcrumbs to cover the bottom. Toss frequently with a rubber spatula until toasted golden brown and then transfer to a bowl and set aside.
Trim each sprout by removing any browning outer leaves as well as the very bottom of the stem -- just about 1/16 of an inch. Then, slice them all in half.
Wipe the breadcrumb pan clean and place back on the heat with a little bit of olive oil. After a minute, add the halved spouts to the hot pan along with some salt and pepper. Give them a quick toss then cover with a tight-fitting lid.
Let them cook for a couple of minutes, toss and cook for a couple of more. Slide them onto a plate and top with the lemon breadcrumbs.