THE MUCH-MALIGNED BRUSSELS SPROUT can be the hit of the dinner table with just a few added ingredients. A sprinkling of garlic bread crumbs on top gives a nice crunch.

　　

Ingredients

serves 4 to 6 as a side dish

　　1 1/3 cups cubed artisanal white bread

　　4 garlic cloves, minced

　　2 tablespoons extra-virgin olive oil

　　1 medium yellow onion, thinly sliced

　　1/4 teaspoon kosher salt

　　Freshly ground black pepper to taste

　　1 1/2 pounds Brussels sprouts, stems and loose leaves trimmed, halved lengthwise

　　

Step 1

Preheat the oven to 325˚F.

　　

Step 2

Lay the bread on a baking sheet and bake for 15 to 20 minutes, or until the cubes are toasted and golden. Using a food processor, pulse the bread and about one-third of the garlic until you have small pieces about the size of a lemon seed. Set aside.

　　

Step 3

In a medium skillet over medium-high heat, heat the olive oil. Cook the onion, stirring frequently, for 3 to 4 minutes, or until it begins to brown. Reduce the heat to medium, add the salt and pepper, and cook for 5 minutes, or until the onions are golden and are beginning to caramelize. Set aside.

　　

Step 4

Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and the remaining garlic to the pot. Cook for 6 minutes, or until the Brussels sprouts are tender when pierced with a fork.

　　

Step 5

Drain the Brussels sprouts and place them in large bowl. Add the onions and toss. To serve, place the vegetables in a serving dish and sprinkle with the garlic bread crumbs. Serve warm or at room temperature.

　　

Make Ahead

Step 6

The Brussels sprouts will keep for up to 5 days in the refrigerator. Reheat them, covered, in a 350°F. oven for 20 to 30 minutes.

　　Pure Flavor