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Crumb-Topped Brussels Sprouts Recipe

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Crumb-Topped Brussels Sprouts, sent by field editor Ruth Peterson of Jenison, Michigan, makes a flavorful side dish sure to dress up any meal.

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Crumb-Topped Brussels Sprouts Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4-6 Servings

15 20 35

Ingredients

1-1/2 pounds fresh or frozen brussels sprouts
3 tablespoons butter, melted, divided
1/4 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese

Directions

Trim the brussels sprouts and cut an X in the core of each. Place 1/2 inch water in a large saucepan; add the sprouts. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender; drain.
Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, cheese and remaining butter; sprinkle over brussels sprouts.
Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 125 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 189 mg sodium, 14 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Crumb-Topped Brussels Sprouts in Taste of Home October/November 1997, p9

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Reviews for Crumb-Topped Brussels Sprouts (5)

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Crumb-Topped Brussels Sprouts

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Reviewed on Dec. 16, 2011 by MaggieWB

Easy to prepare, but looks showy...and the taste is wonderful! A big hit at our house. Thank you so much for sharing.

Reviewed on Dec. 27, 2010 by jmkasprak

I made this recipe on Christmas Day to go with our turkey dinner. I used fresh brussels sprouts and cut them in half since they were so large. We all agreed that these were the best brussels sprouts we'd ever had.

Reviewed on Sep. 01, 2010 by rhonda1

My husband and one of my daughters love brussel sprouts, so I am always looking for new recipes with them. This one is a keeper, and it is so easy.

Reviewed on Apr. 04, 2009 by TerryLaPorte

Absolutely delicious and easy.

Reviewed on Nov. 22, 2008 by jleibel

Made these for our Canadian Thanksgiving Oct 2008. My in-laws loved them. Nice, easy recipe perfect for a busy Thanksgiving kitchen. Will make these again for our next turkey dinner!