Gaining popularity in recent years has been a member of the cabbage family, namely Brussels sprouts. Having been popular in the European city of Brussels, the green vegetable has gathered fame from some of the most noteworthy television chefs. Guy Fieri of the Food Network shared a recipe in the December issue of Food Network magazine which looked tempting to try during the cold Winter months in Michigan.
The sprouts are a great source of Vitamin C and Vitamin K which is another reason to try this dish. While most people might tell you they don’t like them, that could be because of how they had them prepared and served. Most often the sprouts are boiled or steamed. How bland! I prefer to stir fry, grill or roast them in the oven. I especially like a sautéed dish of sprouts too. Great toppings can include bacon, nuts, or brown sugar.
Always willing to try a new recipe, I modified Guy’s larger dish into one for a smaller family size.
To make the cheesy sprouts: Gather the following ingredients–1 small box of Brussels sprouts, 3/4 cup grated cheddar cheese, 1 tablespoon flour, 1 teaspoon thyme, minced garlic to taste, Kosher salt and pepper, 1 cup half and half, panko breadcrumbs, 1/4 cup grated Parmesan cheese, olive oil and parsley flakes.
Preheat the oven to 350 degrees. Clean the sprouts. Chop into thin segments. In a bowl, mix the sprouts, cheddar cheese, flour, thyme and garlic. Season with salt and pepper.
In a baking dish, place the mixture. Pour the half and half on top. In a another bowl, mix some panko crumbs, Parmesan cheese and olive oil. Place over the dish. Bake until tender and the mixture is bubbling out of the oven. Top should be browned, about 30 minutes. Top with parsley for a garnish.
Serve with chicken, beef or fish. A great side dish instead of potatoes, rice or noodles. This is definitely a tasty dish that is very different from any other Brussels spouts commonly served.