We’re regularly experimenting with the best way to cook brussels sprouts. These adorable green bulbs find their way into our shopping cart at least two to three times per month. We’ve been stuck in a rut of simply blanching then sautéing our sprouts with bacon. With this recipe, I was going for a softer sprout, but still nicely caramelized, with a crunchy crust, brought here by breadcrumbs and parmesan. The two-phase cooking here also prevents the bacon from overcooking.
We ate this in bowls, standing in the kitchen, with a beer for him and a gin and tonic for me, as a quick “It’s Friday night and we have places to go” dinner. We saved the leftovers to mix into our eggs on Sunday.
Brussels Sprouts au Gratin
Recipe adapted from: Brussels Sprouts Gratin Recipe | Brown Eyed Baker
- 1 lb brussels spouts, cleaned, trimmed, and halved
- 3/4 medium onion, in half moons
- 1/4 lb thick cut bacon, cut into 1 inch strips
- pepper, fresh cracked
- 1 tablespoon extra virgin olive oil
- 1/2 cup homemade bread crumbs
- 3/4 cup grated parmesan
- zest of half a lemon
- salt and pepper
- 1/2 cup of heavy cream
Pre-heat the oven to 425; place rack at second spot from the top.
Mix the sprouts, onions, bacon, pepper, and oil together in a cast iron skillet. Roast for 25 minutes. Meanwhile, make the topping.
Mix the first four topping ingredients together in a bowl.
When the sprouts and bacon have roasted for 25 minutes, remove the pan from the oven. Pour the cream over the sprouts, sprinkle on the topping, and stir to mix.
Return the pan to the oven and bake for 20-25 more minutes, stirring once about halfway through. This will ensure that all the sprouts get a little crunch on them and the bacon will be fully cooked.