Brussels Sprouts: The New Wave

Brussels sprouts get a bum wrap in my opinion. Yes, they are strange-looking and large and round, but they are so tasty. Most folks don’t know who to go about preparing them. I like them all different ways. I found this recipe on All Recipes.com and thought it sounded interesting. A breaded Brussels sprout? Hum, might be good…and it is!

Try serving a plate of these at your Thanksgiving dinner this year- they are sure to be a hit!

Breaded Brussels Sprouts
1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 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 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.