Brussels sprouts (in my opinion) really don’t deserve the bad publicity they get. They are probably my favorite vegetable, it’s the side dish served most often in our household. They’re easy to make, so versatile to recipes and just plain tasty.
I found a recipe that is sure to turn the biggest naysayer into a fan. In this recipe, you’re taking something that is already delicious (the brussels sprouts) and cooking it with cheese, cream and bread crumbs. I mean how can you go wrong? Give it a try and I bet you’ll start liking them too!
Brussels Sprouts Gratin
Recipe adapted from The Food Network Magazine, November 2010 issue
2 tbsp butter, cut into pieces
1 lb. frozen brussels sprouts, defrosted and cut into pieces
pinch red pepper flakes
fresh ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I used the Vermont Cabot brand)
1/2 cup breadcrumbs
Preheat oven to 400.
Spray a 2-quart baking dish with nonstick spray and add the brussels sprouts. Toss with the red pepper flakes, salt and pepper to taste and spread out evenly in the dish. Pour the cream on top, sprinkle the cheese and breadcrumbs evenly over it, then dot the butter pieces on.
Bake until bubbly and golden brown, about 15 min.