Christine Keff of Flying Fish

Brussels Sprouts with Breadcrumbs

Serve with Salmon and Curried Potatoes

Serves six people

Ingredients:

1 ½ pounds fresh Brussels sprouts

1 teaspoon salt

4 tablespoons butter, melted

4 tablespoons grated Parmesan cheese

4 tablespoons dried breadcrumbs

¼ teaspoon garlic powder

¼ teaspoon freshly ground pepper

¼ teaspoon seasoning salt

Directions:

Wash and trim Brussels sprouts. Cut an “X”, about 1/8 ” deep in the stem of the sprouts, (this helps cook the sprouts more evenly and faster. In a medium size cooking pot, add Brussels sprouts, cover with water, add 1 teaspoon salt, and bring to a boil.

Reduce heat, cover and simmer for 6 minutes or until tender when pierced with a fork; drain. Do not overcook sprouts. Place sprouts in a six-cup casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Meanwhile, combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, remaining butter & mix well. Sprinkle mixture over sprouts. Heat sprouts under broiler on high (about 4” below heat) for about 5 minutes or until crumb mixture is lightly browned.

Chef Tip: The Brussels sprouts can be blanched the day before and baked the day of the meal.

Serve with Washington Viognier