Fill a medium saucepan with ½” of water and bring to boil. Add Brussels sprouts, cover and cook for 8-10 minutes or until you can smoothly pierce Sprout with fork.

Place cooked Sprouts in a bowl and set aside.

In a medium size skillet heat 2 tablespoons of butter and melt add garlic and almonds and toss to coat cooking for 4-5 minutes to lightly toast almonds. Remove from heat remove and discard garlic clove. Add lemon zest, salt and pepper.

In a small skillet add remaining 2 tablespoons of butter and melt adding breadcrumbs. Stir to coat evenly and continue to cook until crumbs start to turn a golden color.

If you cooked brussels sprouts earlier in the day, reheat before adding almond and breadcrumb mixture.

Add breadcrumbs into almond mixture stir to coat, and then add almond mixture to Brussels sprouts, add Parmesan, toss and serve.