Brussels Sprout Gratin
November and December are some of my favorite months because they offer a “built-in” time for people to gather.
This month, I’m sharing some recipes that might inspire you this holiday season... Todays’ recipe is a super simple dish with one of my all-time favorite vegetables: Brussels sprouts! It’s super easy to prepare and it’s delicious!
This recipe is sponsored by Standard TV & Appliance! My husband and I remodeled our kitchen with their help, and let me tell you: we loved working with them! If you’re in need of a new oven, stove, dishwasher, refrigerator, etc. for the holidays, don’t wait! They’ll match or beat any local competitor’s pricing and they’re great to work with!
What You’ll Need:
2 tablespoons grass-fed butter, cut into small pieces
1 lb. Brussels sprouts, with stems removed
½ tsp. red pepper flakes
½ tsp. freshly ground pepper
½ cup heavy cream
½ cup grated white cheddar cheese
¼ cup bread crumbs (or, sub gluten-free breadcrumbs if you prefer!)
2 pieces of nitrate-free bacon, chopped
Preheat the oven to 400-degrees F.
Using kitchen scissors, cut or roughly chop bacon into small pieces. Cook in a large nonstick pan stovetop. Drain excess fat when finished.
Spray a 2 quart baking dish with nonstick spray.
Bring a large pot of water to a boil. Add the trimmed brussels sprouts, and cook for 8-10 minutes, until tender to a fork.
Drain the brussels and chop into quarter pieces. Transfer into the prepared baking dish and toss with red pepper flakes, salt and pepper. Then spread out across the dish.
Pour the cream over top and sprinkle with cheese and cooked bacon and breadcrumbs.
Bake until bubbly and golden brown, about 15 minutes.