Brussels Sprouts Milanese
2 lbs. Brussels Sprouts
½ cup (2 oz.) swiss cheese, shredded
¼ cup (1 oz.) parmesan cheese, grated
2 Tbsp. butter, melted
1 tsp. lemon juice
Salt and pepper, to taste
- 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 9×13-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.
I have this recipe and it was requested that I fix it for Christmas dinner. My recipe is the same as this one with the exception of instead of using
I have this recipe and it was requested that I fix it for Christmas dinner. My recipe is the same as this one with the exception of instead of using Swiss Cheese, my recipe called for Gruyere Cheese. It's an easy to make recipe and delicious.