Brussels Sprouts and Bacon Gratin
2014-11-05 06:10:23
Serves 8
A great, easy way to serve brussels sprouts for your next dinner party or holiday meal!
For the Brussels Sprouts
- 2 pounds Brussels sprouts
- 6 ounces bacon, cut into ¼-inch dice
- 2 tablespoons unsalted butter, melted
- ¾ teaspoon salt
- Fresh ground pepper
- 1 cup + 2 tablespoons heavy cream
For the Topping
- 1 cup pumpkin bread crumbs (you can use plain bread crumbs as well)
- 6 tablespoons grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 425 degrees F and adjust oven rack to high position. Remove the outer leaf layers of the Brussels sprouts, slice off the stem ends, and then halve them lengthwise.
- In a medium bowl, toss together the Brussels sprouts, bacon, melted butter, salt and pepper. Arrange in a single layer in a 9x13-inch baking dish. Bake for 25 minutes, stirring twice during cooking.
- Meanwhile, toss together all of the ingredients for the topping in a small bowl; set aside.
- Remove the pan from the oven and pour the cream over top of the Brussels sprouts; use a spoon to toss together, ensuring all of the sprouts are coated in cream. Arrange them again in a single layer in the pan. Sprinkle the topping evenly over the top of the Brussels sprouts. Return to the oven for an additional 15-20 minutes, until the cream is bubbling and the topping is golden brown. Let rest for 15 minutes before serving.
Notes
- Trader Joe's sells pumpkin croutons that you can process into bread crumbs for this recipe. It adds a nice fall flavor to the dish, however you can easily use regular bread crumbs.
Adapted from Brown eyed Baker
Adapted from Brown eyed Baker
Delish-dish blog https://www.delish-dish.com/
This is the BEST EVER vegetable dish I have eaten!!!! I did change it up a bit because I forgot to buy Parmesan. I added diced Swiss cheese instead. I would recommend never using plain bread crumbs because the flavor from pumpkin bread is worth the extra effort. Make the pumpkin bread the night before and just crumble up a cups worth the next day for the recipe!!!!! This will be served at every family dinner!
Sharon, you’re right about the pumpkin bread topping! It definitely puts this recipe over the top!!