1 1/2 lb. fresh or frozen Brussels sprouts
3 tbsp. butter, melted
1/4 c. Italian seasoned dry breadcrumbs
2 tbsp. grated Parmesan cheese

In a saucepan, cook Brussels sprouts in salted water until crisp and tender, about 8 to 10 minutes; drain. Place in an ungreased shallow 1 1/2-quart baking dish. Drizzle with 2 tablespoons butter. Combine breadcrumbs, Parmesan cheese and remaining butter; sprinkle over Brussels sprouts. Cover and bake at 325°F for 10 minutes; uncover and bake for 10 minutes more.