I’m here today to talk about delicious Brussels Sprouts. Ok, how many of you just wrinkled your nose up? Believe me, I used to be the same way. As I kid, my Mom could normally sneak a few peas into a meal (with the aid of bargaining), but I’d never even consider eating a Brussels Sprout. Little cabbages? Bleuch. But as I got older and figured out I actually liked cabbage, I gave them a try. Guess what, they’re delicious. I think they may even be my favorite vegetable. You know how you can make them even better? How you make anything better, with cheese of course! Cream, pine nuts and breadcrumbs certainly doesn’t hurt either.
This recipe from Bon Appétit came just in time for Thanksgiving last year. I have found a few excuses to make it since as well. And when planning the meal this year, I wrote it on my list first, before even turkey. Yeah, it’s that good…
Cauliflower and Brussels Sprout Gratin
- 1 1/2 pounds brussels sprouts, trimmed, quartered
lengthwise through core
- 1 1 1/2- to 1 3/4-pound head of cauliflower,
trimmed, cut into small florets
- 2 3/4 cups heavy whipping cream
- 1/2 cup chopped shallots
- 1 tablespoon chopped fresh sage
- 1 1/2 tablespoons olive oil
- 1/2 cup plain dry breadcrumbs
- 1/2 cup pine nuts, lightly toasted
- 2 tablespoons chopped fresh Italian parsley
- 3 cups grated Parmesan cheese, divided
-Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
-Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
-Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
-Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
-Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.