Breaded Brussels Sprouts

"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"
 
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photo by Oliver  Fischers Mo photo by Oliver  Fischers Mo
photo by Oliver Fischers Mo
Ready In:
35mins
Ingredients:
9
Serves:
10-12
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!!
     
  3. 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....
     
  4. I have been searching for a brussel sprout recipe and this one turned out amazing! I don't even like the darn things and I wanted to eat the whole pan. I did cut down on some of the butter to make it lighter. Still yummy.
     
  5. I tried this recipe because we love brussel sprouts and eat them often. They were good, but we really like them better with butter, salt, & pepper.
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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