A simple gratin of fresh Brussels sprouts, first roasted, then braised in cream, then finished under the broiler.
Oh. My. MY. What heat and cream don't do for baby cabbages. In fact, this might be my new most-favorite way to cook Brussels sprouts, simple and decadent both at once. The sprouts are elevated to a whole new experience, perfect for special occasions. And they couldn't be easier to make, so for anyone who has room for the calories, this is a great recipe for everyday, too. Do you know someone who doesn't like Brussels Sprouts? The reason may not be about 'picky eating' -- but instead about chemicals called glucosinolates. If someone in your family is hesitant, resistant or outright militantly in opposition to Brussels sprouts, know that the trick is to break up the center of the sprouts by cutting them in half and then, to leach out the chemicals, to cook them in a lot of well-salted water. -Alanna Kellogg, "A Veggie Venture" blog.
Hands-on time: 30 minutes
Time to table: 60 minutes
2 pounds fresh Brussels sprouts, stem ends sliced off, outer layer of leaves removed, sprouts halved lengthwise through the core
2 Tablespoons unsalted butter, melted in the microwave in 10-second increments
1 teaspoon kosher salt (or to taste)
Freshly ground pepper to taste
1 cup heavy cream
1/2 cup panko bread crumbs
1/4 ounce fresh Parmesan, grated
1/2 Tablespoon unsalted butter, melted
1/2 teaspoon kosher salt
Preheat the oven to 425ºF.
Toss the Brussels sprouts with the butter, salt and pepper.
Arrange in a shallow baking dish just large enough for a generous single layer.
(The sprouts do shrink while roasting so some overlap is good.)
Roast for about 35 minutes (stirring well after 15, 25 and 35 minutes) until the sprouts are very nearly cooked through and brown in spots.
Pour the cream over top and return to the oven for 5 - 10 minutes (stirring after 5 and 10 minutes) until cream thickens, coats the Brussels sprouts and darkens slightly.
Remove from oven, switch oven to the broiler.
Mix topping ingredients and spread evenly over top.
Place under broiler for 5 - 10 minutes until topping turns crisp and golden.
Source: Alanna Kellogg of Veggie Venture blog states this recipe was inspired by a 2007 seasonal publication from Fine Cooking which featured all side dishes; posted by LuAnn for KRT.
Recipe and from: http://kitchen-parade-veggieventure.blogspot.com/2008/11/creamy-brussels-sprouts-gratin.html.