December 12, 2010

Brussels Sprouts Gratin

Brussels Sprouts are a seriously misunderstood and undervalued vegetable. I love brussels sprouts. I think I have always loved them, but ever since I have discovered the many ways of preparing brussels sprouts, I seriously cannot get enough of them. I also love helping people learn to love brussels sprouts. If I can convert one person to become a non-eater to an eater with one dish, then my job is done.

I found this recipe in Bon Appetite under the 'Learn to Love It' section. Of course I had to test out the recipe. I ended up making it for Thanksgiving and it was a hit! Who wouldn't love brussels sprouts combined with cream and cheese? It's a great every day dish as well, a hearty side to any meat dish.

What's in it
1 lb brussels sprouts, stems and outer leaves removed
2 Tbl butter melted plus enough to butter dish
1 tsp salt
1 tsp red pepper flakes
1/2 C heavy cream
1/2 C grated white cheddar cheese
1/2 C bread crumbs

How it's made
Preheat oven to 400 degrees and butter a 2 quart baking dish. Bring a large pot of salted water to a boil, add the brussels sprouts and cook 8 minutes. Drain the brussels sprouts and coarsely chop.

Transfer brussels sprouts to baking dish and toss in the pepper flakes and salt to taste. Spread evenly and pour the cream on top. Sprinkle with the cheese and bread crumbs and drizzle butter on top. Bake until bubbly and golden brown, about 15-20 minutes.

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