An Awesome Recipe for Brussels Sprouts!

Brussels Sprouts are one of the most liked and disliked vegetables around. All of the nay-sayers I have come across are converts once they have tried any of my brussels sprouts recipes, of which I have many! I truly believe that most of the dislike comes from the old fashioned way people used to make them by boiling them and serving them like over-cooked rubbery tasteless balls. That is easily resolved by cooking them any number of ways usually incorporating some sort of roasting or pan frying to create a nice caramelized and toasty finish to them. I recently came across a new recipe on a blog that I like to follow and it is an awesome recipe for brussels sprouts!

I had previously been testing a recipe for pumpkin rolls and had an ample amount so I decided to dry out a few and make bread crumbs out of them. They became the perfect topping for this new creation. The recipe is for Brussels Sprouts and Bacon Gratin and it is simply devine! I pretty much believe that adding bacon to just about anything makes it better and it especially compliments brussels sprouts. However, I also have several great brussels sprouts recipes that don’t include meat for those who prefer to eat vegetarian style. I will be posting them in the days ahead.

BRUSSELS SPROUTS AND BACON GRATIN

Serves 8

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

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.

2. In a medium bowl, toss together the Brussels sprouts, bacon, melted butter, salt and pepper. Arrange in a single layer in a 9×13-inch baking dish. Bake for 25 minutes, stirring twice during cooking.

3. Meanwhile, toss together all of the ingredients for the topping in a small bowl; set aside.

4. 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.

Adapted from Brown eyed Baker

(Printable recipe can be found in my recipe index under Side Dishes)