Breaded Brussels Sprouts

From your share:
1 1/2 lbs. Brussels Sprouts

From your kitchen:
1 t salt
4 T butter, melted
4 T grated parmesan cheese
4 T dried breadcrumbs
1/4 t garlic
1/4 t ground black pepper
1/4 t seasoning salt

Wash and trim Brussels sprouts. Cut an “X” about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).

In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.

Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

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