Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup unsalted butter, softened, divided
• 1/4 cup Spanish Marcona almonds
• 1 clove garlic, crushed
• 1/2 lemon, zested
• salt and ground black pepper to taste
• 3 tablespoons panko bread crumbs
• 1/4 cup finely grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. Stir lemon zest, salt, and pepper into almonds; add to bowl of Brussels sprouts.
4. 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.
5. Sprinkle Parmesan cheese over Brussels sprouts; toss to combine.