2 cups fresh or frozen Brussels sprouts, thawed and halved 1/2 cup water 1/4 cup light mayonnaise 1 tablespoon finely chopped onion 1/8 teaspoon salt Dash pepper 1/4 cup soft bread crumbs 1 1/2 teaspoons olive oil Minced fresh parsley
In a small saucepan, combine the first two ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts; toss to coat. Transfer to a greased 2-cup baking dish. Combine bread crumbs and olive oil; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.
This was awesome even though I did overcook it a little bit. I shorted the mayo a little and added garlic powder and mustard - SOOOOO yummy. Very fast and easy to make. For best results (in my opinion) under cook the sprouts before baking.
This was really good! A couple suggestions: I would saute the onions before adding them to the mix, they weren't quite cooked enough for my taste. Also, I think it might need more time baking. My bread crumbs didn't get as browned as I would have liked. I added a bit of garlic. yum!