If your significant other's anything like my Big Guy, there's a very good chance he's out doing his Christmas shopping today. You might want to have him stop at the grocery store to pick up some brussels sprouts, provided they're not already on tomorrow's menu.
Another gem from the Oregonian Cookbook, Best Recipes from FoodDay, these sprouts are roasted first, then sprinkled with crispy bacon and smothered in heavy cream. They hit the oven briefly before they're topped in a mixture of bread crumbs (I used panko), grated cheese (Madrigal in my case) and melted butter before toasting under the broiler for a few minutes. Hit the link and you'll find the original recipe fresh from the Oregonian; however, I've listed my version below.
The result's something that will make a non sprout lover a definite fan - sweet, mild bacon flavored sprouts in a creamy sauce with a crunchy topping, they're enough to make a person beg for more. They darn near eclipsed the perfectly grilled ribeye we had last night never mind the roasted smashed potatoes... and you all know how Big Guy loves his steak and I love me my 'taters.
Creamy Brussels Sprouts Gratin (from JBug’s Kitchen adapted from The Oregonian Cookbook)
3 slices diced bacon
1 pound Brussels Sprouts
1 tablespoon melted butter
Salt and coarse ground black pepper
3/4 cup heavy cream
1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)
1/2 cup Panko crumbs
2 tablespoons reserved bacon drippings
Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings.
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