Prep 20 mins
Cook 15 mins
Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi
- 1 1⁄2 lbs fresh Brussels sprouts
- 2 -3 cups cold water (, or enough water to cover sprouts)
- 1 teaspoon salt
- 6 tablespoons butter, melted (divided)
- 4 tablespoons grated parmesan cheese (, Parmigiano Reggiano preferred)
- 4 tablespoons fine dry breadcrumbs
- 1⁄4 teaspoon granulated garlic powder
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon seasoning salt
- Wash and trim Brussels sprouts.
- Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
- In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
- Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
- Place sprouts in a six-cup oven proof casserole dish.
- Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
- Brussel sprouts should be in a single layer.
- Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
- Sprinkle mixture over the Brussels sprouts.
- Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
- Serve hot.
Uncle Bill - these were delicious! Made your recipe exactly as shown - nothing needs to be changed! I was able to make these ahead of time & then just popped them under the broiler 5 minutes b4 dinner. Even my picky DH liked these (and he's darn lucky I even shared them!). I'll be making this dish often - thanks!
Fantastic!! I had some left over bread crumb mixture from making chicken tenders a few nights ago that had basically the same ingredients as this mixture. I added a few things to make it more like this recipe and left in whatever was more specific to the other recipe. I made the following changes: added a handful of chopped rosemary, added about 1/2 clove of minced garlic, and used about 2 TBS butter instead of the 6 suggested. It only took about 3-4 minutes for my sprouts to broil perfectly. I can't wait to make and eat this again!!
I am guilty of not liking these little guys, but I must admit I did enjoy them done this way...in fact another time I went to make brussel sprouts for dinner my son made me search my cookbook to find this recipe again....thanks for posting....I had better not misplace this recipe ever....