If nothing else awesome happens in my life, converting everyone I know into brussels sprouts fans would be pretty darn close to that awesome. I have been a fan since childhood, though I know many people shy away from the little cabbage-like goodness.
Though I must admit G might be right in that in order for many to enjoy the “love ‘em or hate ‘em” vegetables, they must be made incredibly unhealthy with bacon or cheese or processed carbohydrates.
…And the following recipe has all three of those! I found it on Huffington Post, of all places, while searching for a new way to prepare brussels sprouts.
Creamy Brussels Sprouts Au Gratin (Changes I made are indicated in italicized parentheses)
2 lbs brussels sprouts, trimmed and halved through stem end (I kept them whole)
2-1/2 tbsp unsalted butter, melted
1 tbsp salt
freshly ground black pepper
1 cup coarse bread crumbs (I used 1/3 cup to reduce carbohydrate count)
6 slices bacon, fried until crisp, crumbled; reserve drippings
1/4 cup finely grated aged gruyere (decent quality parmesan is all we had)
1-1/2 cups heavy cream
- Preheat oven to 425. Put the brussels sprouts in a shallow baking dish that will hold them in a snug single layer. Toss them with the melted butter, salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender-crisp when pierced with a knife, 20-25 minutes.
- While the sprouts roast, combine the bread crumbs with 1 tbsp bacon drippings. Mix in the cheese, set aside.
- When the sprouts are tender, sprinkle the crumbled bacon over them.
- Pour the cream over the brussels sprouts and continue baking until the cream has thickened to a saucy consistency, coating the sprouts, 6 to 7 minutes. Stir and cook for another 6 minutes.
- Remove the pan from the oven. Sprinkle the breadcrumb mixture evenly over the brussels sprouts and bake the gratin until the crust is deep golden brown, about 3 to 6 minutes. Watch CLOSELY so the topping does not burn.
Okay, I’m a very picky eater . . . but Pete will eat anything. Except, the one thing he says he doesn’t like is brussel sprouts. I might just have to try the recipe and see if I can make a brussel sprout eater out of both of us!!
I love ‘em roasted with just a splash of olive oil and dashes of salt and pepper. Tiny fists on a stalk. I lurv ‘em. In the face.