A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
I have made this recipe for years and it has always been a favorite. I crumble the bacon on the top instead of mixing it with the sprouts. I also leave off the extra butter on top.
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives amazing flavor that takes everything up a notch. Add to that cheese and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussel Sprouts! Son LOVES them. Hubby HATES them. Made this Thanksgiving. Hubby ate a small serving to please me. then he ate 2 more to please himself. Enough said!
1 1/2 pounds brussels sprouts, halved
1 cup sharp cheddar cheese, grated
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