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Crumb-Topped Brussels Sprouts

 Crumb-Topped Brussels Sprouts
Crumb-Topped Brussels Sprouts, sent by field editor Ruth Peterson of Jenison, Michigan, makes a flavorful side dish sure to dress up any meal.
4-6 ServingsPrep: 15 min. Bake: 20 min.

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.