(by Shirley McNevich)
16oz. to 32oz. fresh Brussels sprouts (or use frozen ones if you wish)
1/3 cup crushed croutons (your choice of flavor)
1/4 cup fresh grated Parmesan cheese
1/2 to 1 TBSP black pepper (less if you wish)
1/2 tsp. salt
Place croutons in a Ziploc bag a few at a time--pound the outside with your fist until they are crushed. Repeat until you have 1/3 cup crushed croutons. In a bowl add crushed croutons, Parmesan cheese, pepper and salt--stir well with a fork until mixed. Cook Brussels sprouts in salted water until tender, then drain them. Slice a few Brussels sprouts in half and place them in a serving bowl--sprinkle some of the Parmesan cheese mixture over the top. Keep repeating with layers of halved Brussels sprouts and layers of sprinkled Parmesan cheese mixture. Optional: instead of boiling the sprouts in salted water, slice the raw sprouts in half, place them in a bowl with 1-2 TBSP olive oil, and toss to coat. Place the sprouts round side up on a greased baking sheet. Bake at 400 degrees for 30 minutes or until edges start to brown and sprouts are tender. Layer as above with the Parmesan cheese mixture.