These brilliantly green miniature cabbages are packed with vitamins A and C and folic acid and are a great source of fiber, but sadly are underrated or unloved by many.
Just bring up their name in a crowd of people and watch people instantly start making the icky face.
Perhaps it’s because most people haven’t had them prepared properly. Boiling them or steaming them can not only REALLY stink up your house, but might not be the best way to tempt your family with their health benefits either.
My favorite way to fix them is to roast them in the oven, or to sauté them in olive oil in my iron skillet until the cut flat side of them gets nicely brown and carremelized. Here’s another recipe for you if you want to try them out again. My Sautéed Brussels Sprouts with Bacon and Pine Nuts.
But this one is SO decadent and yummy, I believe just about anyone, no matter how much they turn their nose up at Brussels sprouts, would be able to not only just handle, but enjoy as well.
Start out by either thinly slicing your Brussels sprouts. You can with chop them with a knife, or toss them into the food processor like I did.
The fun thing about the food processed way is, while I normally would chop off the little core ends before cooking them whole (they’re a bit tough), I left them right on to shred them. And while most of them shredded into strips, the center of each little cabbage remained in a slice causing a different texture which was fun in the final product.
I started with a roux, by adding 3 tablespoons each of butter and flour. Whisk it over medium heat after the butter melts for about 3-4 minutes to cook out the flour taste and let it brown.
Remove that from the heat and grate up two cups of Gouda cheese. If you can’t find Gouda, Gruyere would be just as delicious. I just happened to have a huge hunk of Gouda in my fridge needing a use.
Now, tear up two pieces of bread and pop them into your food processor and whiz them up to make bread crumbs.
- 4 cups shredded Brussels sprouts
- 4 T. butter
- 4 T. four
- 2 c. whole milk or half-n-half
- 2. c. shredded Gouda cheese (or Gruyere)
- ½ t. salt
- ¼. T. pepper
- 2 slices bread or ¾ c. breadcrumbs or Panko
- 2 T. butter
- Preheat oven to 350º.
- Shred Brussels sprouts
- Grate cheese
- Melt butter over medium heat in skillet, then add flour.
- Whisk for 3-4 minutes letting roux brown and cook out flour taste.
- Add milk, a cup at a time, whisking for a minute in between cups allowing sauce to barely bubble. Then add second cup and whisk until barely bubbling again.
- Remove pan from heat.
- Stir in 1 ½ cups of the cheese. (Reserve other half cup for topping).
- Pour sauce into sprayed 9 x 11 baking dish (or 2 quart).
- Top with shredded Brussels sprouts and toss gently to coat with cheese sauce
- Add 2 slices bread to food processor and pulse until fine bread crumbs form.
- Mix with remaining ½ cup of cheese and sprinkle evenly over top of gratin.
- Melt butter in microwave and drizzle over top of bread crumbs evenly.
- Bake for 45 minutes.
Check out what other fabulous food bloggers are cooking up with this week’sfeatures ingredient – Brussels sprouts for Food Networks Fall Fest!
Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette’s Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs’ Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving’s Finest Brussels Sprouts Sides