Braised Brussels sprouts are topped with a buttery mixture of Parmesan cheese, fine bread crumbs, garlic, black pepper and seasoning salt, and baked.

Breaded Brussels Sprouts

1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter melted - divided use
4 tablespoons freshly grated Parmesan cheese
4 tablespoons dried fine bread crumbs
1/4 teaspoon granulated garlic powder
1/4 teaspoon freshly ground black pepper or regular black pepper
1/4 teaspoon seasoning salt

1. Wash and trim Brussels sprouts. Cut an "X" about 1/4-inch deep in the stem of the sprouts, this helps cook the sprouts more evenly and quicker.
2. In a medium size cooking pot or saucepan, add Brussels sprouts, cover with water and add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until just tender, do not overcook; drain.
3. Place sprouts in a six-cup casserole oven-proof dish. Sprinkle 2 tablespoons butter over the sprouts and mix well to coat.
4. Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well. Sprinkle mixture over sprouts. Heat sprouts under broiler, about 3 inches away from element until crumb mixture is lightly browned; about 5 minutes. Serve immediately.

Serves 8 to 10.