1. Wash and trim Brussels sprouts. 2. Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker). 3. In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil. 4. Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain. 5. Place sprouts in a six-cup oven proof casserole dish. 6. Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat. 7. Brussel sprouts should be in a single layer. 8. Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well. 9. Sprinkle mixture over the Brussels sprouts. 10. 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. 11. Serve hot. ---------------------------------------------------------------------------
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