Buttery Crumb Topped Brussels Sprouts
1/4 cup butter
1/4 cup chopped onion
2 tablespoons shredded parmesan cheese
1/8 teaspoon pepper
15 butter-flavored crackers, crushed
1 package (10 ounces) Birds Eye Brussels Sprouts, cooked according to
package directions, drained, and cut into quarters
Melt butter in skillet over medium heat; add onion and cook until
soft. Add brussels sprouts to skillet along with cheese and pepper;
toss and serve as a side dish.