Ingredients

2 pounds Brussels Sprouts
1/2 cup (about 2 ounces) swiss cheese, shredded
1/4 cup (about 1 ounce) parmesan cheese, grated
2 tablespoons butter, melted
1 teaspoon lemon juice
salt and pepper to taste

Directions

Rinse the Brussels Sprouts and remove any loose leaves. Trim ends (just a little). Cut very large Brussels Sprouts in half.

Cook Brussels Sprouts in plenty of boiling salted water or steam over boiling water, just until crisp-tender, usually no more than 5 minutes. Drain well and turn into buttered 9x13-inch or similar sized baking dish.

Scatter cheeses over, then drizzle with butter and lemon juice. Sprinkle with salt and pepper. Bake in preheated 350°F oven, until cheese melts and is lightly browned, about 10 to 15 minutes.