1-1/2 lbs. fresh Brussels sprouts
1 teaspoon salt
4 tablespoon butter, melted
4 tablespoon grated Parmesan cheese
4 tablespoon dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/4 teaspoon 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 faster. In a medium size cooking pot, add Brussels sprouts, cover with water and add 1 teaspoon salt and bring to boil. Reduce heat, cover and simmer for 6 minutes or until tender when pierced with a fork; drain. DO NOT OVERCOOK SPROUTS. Place sprouts in a six-cup casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat. Meanwhile, 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 on high (about 4 inches below heat) for about 5 minutes or until crumb mixture is lightly browned.
Serves 12