Brussels Sprout Gratin

I wish I could tell you that my daughter absolutely loved this recipe, but actually she didn't. My daughter would much prefer to have just a plain Brussels sprout pile on her plate. Which I like as well, but I'm always on the lookout for a new way to fix a vegetable I like. And even though she did not like this one, I, on the other hand, liked it very much. I think if I make it again I will add a little bit more cream mixture and cheese, but the flavor of this Guy Fieri recipe is fantastic. You can find the original recipe for Brussels Sprout Gratin on the Food Network website. This was the first time I've tried panko breadcrumbs, and WOW! You will be amazed and the flavor and crunch they have. Really good!

1 lb brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 Tbsp all-purpose flour
1 tsp picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.

 

Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.

In a small bowl, combine the panko, Parmesan and oil and pour over the Brussels sprout mixture.

Bake uncovered until the Brussels sprout are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

Sautéed Brussel Sprouts

I don't hate fruits and vegetables by any stretch of the imagination, but I am a rather picky eater. So, I'm always on the lookout for new ways to try the varieties that I do actually like. The only way I had ever tried Brussels sprouts was steamed with a bit of butter and salt. When I saw this recipe on Pinterest for the Best Brussels Sprouts, I knew I needed to try it. While my daughter wasn't thrilled with them, I enjoyed them so much that I fixed them again! With one making, I also added some Hollandaise sauce, and it was phenomenal. It was a very simple recipe, and you can adjust it to make more or less. I'll give you the ingredients as the recipe calls for, but I actually only used about half a bag of Brussels sprouts, which was just a bit more than enough for my daughter and I.

3 cups brussels sprouts, halved

1 tsp black pepper
1 tsp garlic salt
2 Tblsp olive oil
1/4 cup seasoned bread crumbs

Add brussels sprouts, black pepper, garlic salt and 1 Tbsp of olive oil to a skillet. Cook over a low heat allowing the brussels sprouts to brown on each side before flipping them.

After about 10 minutes add 1 more tablespoon of olive oil and seasoned bread crumbs. Cook for another 10 minutes, flipping occasionally. The edges should be browned.