Go from this…..
Do you have kids that go green = stop until they get their driver license? I had some living with me for years…… if it was a veggie, NO WAY!!! To be immediately followed with YOU CAN’T MAKE ME!!!! My sneaky solution…. mac and cheese, but add a little green food coloring, or let them add it, to the boiling water. Now we’d have green macaroni, and that was okay….. Then smoke, mirrors, wave of the wand and green pasta was replaced with brussel sprouts. If kids don’t know they “shouldn’t” like it, chances are they’ll eat it.
Brussel Sprouts Au Gratin
- 1 pounds brussels sprouts, cleaned and trimmed
- 3/4 cups grated sharp Cheddar
- 1 tablespoon all-purpose flour
- 1 teaspoon picked fresh thyme leaves
- 1 clove garlic, peeled and minced
- Kosher salt and freshly cracked black pepper
- 1 cup heavy cream
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 to 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandolin. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens