A Classic Febgiving Side

by

One of the undisputed hits of Febgiving II (along with Missy’s pumpkin roll) was Becca Dilley’s creamy, flavor-rich version of Brussels sprouts. Brussels sprouts tend to go wrong when they’re overcooked at a lowish temperature, leading to a slimy texture and a funky, sometimes overwhelming odor that is, for some diners, a little too close to “rotten.” This dish works with relatively high temperatures and fast cook times to keep the fresh, garden-y aspect of the Brussels sprouts at the fore, while bringing cream and bacon in as critical supporting players.

“I Know You Think You Don’t Like Brussels Sprouts But You Really Do”

Serves 4 as a side

About 25 (1.5 pounds) Brussels sprouts, ends removed and cut into quarters
4 slices of thick-cut bacon, cut into small pieces (1/2″x1/2″ or smaller)
3/4 cup heavy cream
1/2 tsp pepper
1/2 tsp salt
1 tsp vegetable oil
1/4 cup shredded parmesan

1. Preheat the oven to 400 degrees

2. Heat 1 tsp vegetable oil in oven-ready skillet on stovetop

3. Add bacon and saute until light brown and crispy

4. Add Brussels sprouts to hot skillet and cook, stirring occasionally, until they start to brown, about 5-6 minutes

5. Season with salt and peper

6. Add cream to skillet

7. Sprinkle the 1/4 cup parmesan onto the brussels sprouts and stir

8. Put skillet into oven and cook for about 10 minutes, until cheese and brussels sprouts are browned and cream is bubbly and slightly yellow

9. Optional: sprinkle a little more parm on each serving before it hits the table

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: