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