Wednesday, November 17, 2010

Brussels Sprouts Gratin

Brussels sprouts get such a bad rap.
I am sure it is just because most people overcook them or something.
They are so delicious if they are roasted in the oven with a little olive oil, salt and pepper.

I saw this recipe for Brussels Sprouts Gratin in the Holiday issue of Cooking Light Magazine and wanted to try it right away. I didn't really follow the recipe exactly. I roasted my brussels sprouts in the oven to get them tender (at 400 degrees for about 20 minutes) and then combined them with my cooked bacon in a baking dish. Then I sauteed my freshly ground bread crumbs in a little bit of olive oil, until they were nice and golden, sprinkled them on top and broiled the whole thing for just a few minutes.

Delish! My kids loved this and so did I. I am definitely going to make it again over the holidays, if not for Thanksgiving then around Christmas time.

Give Brussels Sprouts another chance. They are soo yummy!

Recipe for Brussels Sprouts Gratin
* I roasted my brussels sprouts in a 400 degree oven for about 20 minutes, after they had been tossed with olive oil, salt and pepper
* I sauteed my freshly made bread crumbs in olive oil instead of butter and reduced the amount
* I combined my roasted brussels sprouts and crumbled bacon in the baking dish and omitted the shallots

3 comments:

Megan said...

Brussels sprouts are one of my favorite vegetables and always have been. When I was little, I used to cringe at my siblings who would always roll them in ketchup to mask the flavor. I love the flavor. This recipe sounds like a great alternative to the usual sauteeing I do.

Jennifurla said...

I agree and this look out of this world...I think I need it for dinner...tonight!

Eliana said...

This looks so delicious! How could anyone not like them prepared this way?