Brussels Sprouts with Parmigiano and Panko

Take 1 lb brussels sprouts, trimmed of the bottoms and any yellow leaves. Simmer in a heavy covered pan with about one inch of lightly salted water for about 7 minutes.

Drain, and toss with about a tablespoon of olive oil.

Shred 3/4 cup of parmigiano reggiano, and mix with an equal amount of panko breadcrumbs, with a teaspoon each of Kosher salt and freshly ground black pepper. Mix this around with the sprouts, and bake for 10-15 minutes, uncovered, at 350.

Photo credit: essgee51