People tend to have a knee-jerk reaction to the mention of brussels sprouts. However, they have gotten a bad rap from bland preparation and inelegant presentation. In this recipe, I proudly cheat my way to delicious brussels sprouts through the cunning use of dairy.Serves: 4 as a side dish
Total kitchen time: 35 minutes
- 1 lb brussels sprouts
- 1/4 cup half and half
- 1/4 heavy cream
- 1/4 cup shredded parmesan
- 2 tbsp grated parmesan
- (kosher/sea) salt and (freshly gound black) pepper to taste
- Preheat your oven to 425F and set your top rack about 6 inches from the broiler.
- Clean the brussels sprouts under cold water to remove any dirt. Cut the brussels sprouts in half.
- Next, we want to par-steam the brussels sprouts to get them soft, but not cooked all the way through. You can steam them in a vegetable steamer if you like. I’ve found that microwaving them in a baking dish with 1/2 inch of water for 7 or 8 minutes works just as well.
- Place the brussels sprouts cut-side-up in an oven-proof baking dish, just large enough so they stack 1-2 sprouts high. Add salt and pepper.
- Heat the half and half and cream until it just barely starts to boil. Pour over the brussels sprouts. Top with the shredded and grated parmesan.
- Bake for about 15 minutes, or until the cheese is golden brown and bubbly.
- Serve to a cautiously optimistic audience, who will soon have a whole new appreciation for this wonderful vegetable.