Brussels Sprouts Variation

We still had half a bag of brussels sprouts that I wanted to make last night. Rather than just whip up another batch of Bittman's simmered brussels sprouts, I decided to do a variation:

1/2 pound fresh brussels sprouts
olive oil
1/4 cup good bread crumbs
juice of one lemon
chopped parsley
salt and pepper

Trim the ends off the brussels sprouts, then cook them in boiling salted water for about 7 minutes - until they start to get tender. Transfer to a bowl of ice water.
Cut the sprouts in half down the middle (through the stem, not crosswise).
Heat a couple Tbs of olive oil in a heavy pan over medium-high heat until it starts to shimmer, then add the sprouts, cut-side down.
Sprinkle with salt and pepper and let cook without stirring until the cut side of the sprouts gets nice and brown, 3-5 minutes.
Reduce the heat to low, and stir in the bread crumbs and lemon juice. Cook until the lemon juice is evaporated and the crumbs start to brown.
Adjust seasonings and serve topped with parsley.