Crumb Covered Sprouts Recipes

PARMESAN CRUMB COATED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well.
• Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter.
• Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F.
• Combine butter, Panko, parmesan and garlic in a large bowl.
• Rinse Brussels sprouts and dry well. Cut in half if they are large.
• Toss Brussels sprouts with parmesan mixture and spread onto a large baking sheet.
• Roast 10 minutes. Stir the Brussels and roast an additional 10-15 minutes or until crumbs are browned and the Brussels sprouts are tender.

BREADED BRUSSELS SPROUTS

Steps:

• 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.