Brussels Sprouts with Toasted Almonds Recipe

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.