Well, brussel sprouts have never been my fav...in fact I've despised them. I've come to the conclusion that Rach may be the only person in the world that actually loves them. Tonight we tried them and I have to admit, they weren't too bad.
You will need:
- 1 to 1 1/2 lbs. of brussel sprouts
- 1 tsp. salt
- 4 tbsp. margarine, melted
- 4 tbsp. Parmesan cheese
- 4 tbsp. gluten-free bread crumbs
- 1/4 tsp. salt
- 1/4 tsp. onion powder
- 1/2 tsp. pepper
You can get gluten-free bread crumbs at most places.
Wash brussel sprouts and cut an "x" in the bottom of the sprout at the stem about a 1/8 of inch deep. This helps them cook more quickly and thoroughly. Put in a medium size pan and cover with water and 1 tsp. of salt. Bring to a boil and simmer for 5 or 6 minutes.
Mix the remaining ingredients in a separate bowl holding back 2 tbsp of melted margarine. Stir those 2 tbsp in with brussel sprouts in a casserole dish. Spread the other ingredients on top. Bake at 425F oven for 10 or 15 minutes (the crust will be golden brown).
I actually ate 2 brussel sprouts tonight. I might become a fan yet.
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