Roasted Brussels sprouts are a welcome and popular side dish at my house on any occasion. So much so that at the holidays, we tend to appreciate some creativity in preparing the darling little cabbages.
Casting calorie concerns aside in the spirit of the holidays, here’s a rich and yummy variation that’s not that hard to prepare and will disappear like magic. Bon appetite!
BRUSSELS SPROUTS AU GRATIN
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
Coarse salt and black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the seasonings.
Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.