Gratin of Brussels Sprouts With Parmesan

• 4 cups brussels sprouts, trimmed
• 1 1/2 teaspoons melted unsalted butter
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1 cup chicken broth, homemade or low-sodium canned
• 3/4 cup bread crumbs
• 3 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Add the brussels sprouts and blanch for 2 minutes.
4. Drain.
5. Place in a 9-inch round gratin dish or pie plate and toss with the butter, 1 teaspoon of the salt and pepper.
6. Pour the chicken broth over the brussels sprouts.
7. Cover with aluminum foil and bake until tender, about 45 minutes.
8. Drain and return the sprouts to the pan.
9. Preheat the broiler.
10. Combine the bread crumbs, Parmesan, remaining salt and pepper to taste and sprinkle the mixture over the brussels sprouts.
11. Place under the broiler until lightly browned.
12. Divide among 4 plates and serve.

brussels sprouts, butter, salt, freshly ground pepper, chicken broth, bread crumbs, parmesan cheese

Taken from cooking.nytimes.com/recipes/432 (may not work)