 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Most people don't like Brussels sprouts (or at least think they don't). I have a cure for this problem. This is a must-have at my Thanksgiving and my husband's new favorite vegetable dish. Ingredients:
20 brussels sprouts, cleaned and trimmed |
2 tablespoons butter, melted |
1 cup italian seasoned dry bread crumbs |
Directions:
1. Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
2. Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.
|
|