From Farmer John’s Cookbook by Farmer John Peterson and Angelic Organics
1 lb brussels sprouts
1 C olive oil
2 C seasoned dry breadcrumbs
½ C freshly grated parmesan cheese
Freshly ground black pepper
1. Bring 2 cups water to a boil in a large skillet. Add brussels sprouts and a large pinch of salt; cook until bright green and just tender crisp, 5-7 minutes depending on size. Drain; briefly rinse under cold water to stop the cooking.
2. Heat oil in a large skillet over medium-high heat until hot but not smoking. Add the brussels sprouts; cook, stirring occasionally, until they begin to brown, 10-12 minutes. Add bread crumbs and slowly roll the sprouts around until they are completely covered. Continue cooking until the bread crumbs are brown, 3-4 minutes.
3. Using a slotted spoon, transfer the sprouts to a serving platter and immediately sprinkle with parmesan cheese. Season with salt and pepper to taste. Serve immediately.