Happy New Year! As predicted, I didn’t stay up until midnight, but I did enjoy the hours leading up to it. Jason, Rookie and I celebrated the final day of 2015 with homemade speck and arugula pizza, sparkling wine and snacks galore. It was the ideal evening, to my mind.
We reflected on our highs and lows, and even shared a few goals. At the top of the list for Two of a Kind is learning how to properly use my DSLR camera (it’s about time!) and building new and stronger relationships with other food bloggers and brands.
If one of your resolutions is to incorporate more veggies into your diet, start here! This Brussels sprouts gratin will change your life – it did mine. The cream-coated morsels literally melt in your mouth. And don’t get me started on the crispy cheese topping.
While roasting has been my go-to method for preparing Brussels sprouts in the past, you can bet that I’ll be turning to this technique regularly in the weeks and months ahead.
Recipe adapted from Food Network.
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- sea salt and freshly ground black pepper, to taste
- ½ teaspoon dried chili flakes
- ½ cup heavy cream
- ¼ cup grated extra sharp cheddar cheese
- ¼ cup grated smoked Gouda
- ½ cup panko bread crumbs
- 2 tablespoons unsalted butter, melted
- Preheat oven to 450 degrees.
- Bring a large pot of salted water to a boil. Add Brussels sprouts and cook over medium-high heat until just tender, 4-5 minutes. Drain and season with salt and pepper. Add chili flakes and toss gently to combine.
- Divide Brussels sprouts evenly among 3 ramekins or transfer to a baking dish coated with cooking spray. Pour the heavy cream over the Brussels sprouts.
- In a small bowl, combine the cheddar cheese, smoked Gouda, panko and melted butter; toss to combine. Sprinkle over the Brussels sprouts.
- Bake for 20-25 minutes or until the top is golden brown.
Wow, that looks great! Cheese/panko/butter/cream … put that on anything and I’ll gobble it up. Brussels sprouts have been so long-maligned, happy they’re coming into their own all over the place. This will be a main dish for us, accompanied by a green salad and …. who knows? Happy New Year!
I hope you enjoy it, Lizzie! Happy New Year to you, too!
Do you have a nutrition guide for this recipe?
Hi Tina – Unfortunately, I don’t. But I can assure you it’s worth every calorie. 😉