Creamed Brussels Sprouts

Creamed Brussels Sprouts ~ this luxurious cheesy gratin will convert everyone at the table into raving Brussels sprout fans!  It makes a spectacular holiday side dish, but we love it for weeknight meals, too.

As a card carrying Brussels sprout lover, I’ve had them every which way, and I have to say, this Creamed Brussels Sprouts is in my top five.  That short list includes my Brussels Sprout Carbonara, my Roasted Brussels Sprout and Pomelo Salad, my festive Roasted Brussels Sprout with Pomegranate, and perhaps the ultimate favorite, Brussels Sprout Tempura (on the blog soon!)

Brussels sprouts have to be one of my favorite winter veggies, and I’m always surprised when people tell me they don’t like them.  To me they’re almost like candy, so sweet and addictive.  So if you think you don’t like them, keep reading, I promise this will be worth it!  In this recipe they’re tender but not mushy, and the creamy sauce coats them and seeps into the little spaces between the mini cabbage leaves ~ delish!

TIP: Brussels sprouts grow on a large stalk, with large ones on the bottom, graduating to teeny tiny ones at the top.  Choose medium sized sprouts for this dish and halve them after trimming.

Many people who think they don’t like Brussels sprouts have just never had them cook properly.  Like any veggie, if they’re overcooked they’re ruined.

TIP: Par cooking is the key to getting the sprouts just the perfect tender texture, not mushy, not crunchy, but just right. 

*recipe adapted from food network

Notes:

• For a lighter take on my favorite green veggie, how about a Brussels Sprout Salad?  Or this Shaved Brussels Sprout Apple Bacon Salad.   You say you love bacon?  Ok, here’s another…Brussels Sprouts Salad with Bacon, Dried Cranberries, Almonds, and Parmesan.

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