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Breaded Brussels Sprouts




Source of Recipe


William (Uncle Bill) Anatooskin


List of Ingredients




1 1/2 lbs fresh Brussels sprout
2-3 cups cold water (, or enough water to cover sprouts)
1 teaspoon salt
6 tablespoons butter, melted (divided)
4 tablespoons grated parmesan cheese (, Parmigiano Reggiano preferred)
4 tablespoons fine dry breadcrumbs
1/4 teaspoon granulated garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon seasoning salt

Recipe



1. Wash and trim Brussels sprouts.
2. Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
3. In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
4. Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
5. Place sprouts in a six-cup oven proof casserole dish.
6. Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
7. Brussel sprouts should be in a single layer.
8. Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
9. Sprinkle mixture over the Brussels sprouts.
10. Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
11. Serve hot.

10-12 servings