Getting the kids to eat more vegetables is easy with this crowd-pleasing breaded Brussels sprouts recipe. These breaded Brussels sprouts taste great with any flavor of Riceworks (we recommend Black Japonica), and are quick and easy to prepare.
- 1.5 lbs fresh Brussels Sprouts
- 2-3 cup cold water
- 1 tsp salt
- 6 tbsp melted butter
- 4 tbsp grated parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/8 tsp seasoning salt
- 4 tbsp crushed Black Japonica Riceworks
Prep Brussels sprouts, wash and trim. Cut an "X" in the stem of the Brussels sprouts, about 3/8-inch deep.
In a medium size saucepan, add Brussels sprouts and cover with cold water, adding 1 tsp salt. Bring the water to a boil. Reduce heat, cover and simmer for 6 minutes or until just tender. Drain after 6 minutes.
Place sprouts in a casserole dish. Sprinkle three tablespoons melted butter over the sprouts, coating them evenly.
In a small bowl, combine Parmesan cheese, crushed Riceworks, garlic powder, black pepper, seasoning salt and remaining three tablespoons of butter. Mix well.
Sprinkle the mixture over the Brussels sprouts in the casserole dish. Place the casserole dish about 3 inches below the broiler in the oven and broil on high for about 5 minutes, or until the crumb mixture is lightly browned. Serve hot.