Ingredients:
1 1/2 lbs fresh Brussels sprouts
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
Directions:
Wash and trim Brussels sprouts.
Cut an”X” in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of 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 oven proof casserole dish.
Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
Brussel sprouts should be in a single layer.
Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
Sprinkle mixture over the Brussels sprouts.
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.
Serve hot.
Servings: 10-12
Time preparation: 20 min.
Time total: 35 min.