Sunday, August 30, 2015

#3599 - Parmesan Brussels Sprouts

(by Shirley McNevich)

1 1/2 lbs. fresh Brussels sprouts
1 tsp. salt
4 TBSP butter (melted)
4 TBSP fresh grated Parmesan cheese
4 TBSP 4C Italian breadcrumbs
1/8 to 1/4 tsp. garlic powder
1/4 tsp. fresh ground black pepper
1/4 tsp. Lawry's seasoning salt

In a pot add Brussels sprouts and salt--cover them with water and bring to a boil over medium heat. Once boiling cook 6-8 minutes or until tender. Drain the Brussels sprouts and place them in a casserole dish. Drizzle the melted butter over the sprouts and toss to coat. In a bowl add Parmesan cheese, breadcrumbs, garlic powder, black pepper and seasoning salt--stir to mix. Sprinkle the dry mixture over the sprouts. Place the casserole dish under your oven broiler 4-6 minutes or until lightly browned.

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