Breaded Brussels Sprouts
Braised Brussels sprouts are topped with a buttery Parmesan bread crumb mixture and baked.
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
- 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.
- 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.
- Place sprouts in a six-cup casserole oven-proof dish. Sprinkle 2 tablespoons butter over the sprouts and mix well to coat.
- 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.
Makes 8 servings.