If loving hearty, ultra-healthy Brussels sprouts is wrong, than I don’t want to be right!
Seriously though, my yearly obsession with the petite-cabbage-looking veggie is in full force right now, and I recently took a break from the standard toss with olive oil, season with salt & pepper, then roast at 425 degrees for 30 minutes routine, to try rich, savory Creamy Roasted Brussels Sprouts as an easy side dish with dinner.
While Brussels sprouts look like mini cabbages, they actually grow on long stalks, and are harvested right around this time of year. Each tender head is plucked, cored, and then prepared in a variety of ways, from sauteing, to roasting. This recipe combines a little bit of both to create a seriously addictive little dish.
Start the Creamy Roasted Brussels Sprouts by cutting the cores off 1 lb. of Brussels sprouts, then cutting each sprout in half and discarding the outer leaves.
Next, saute aromatic garlic and onions in melted butter; then add the sprouts plus a pinch of dried thyme, and cook for a few minutes until they begin to soften and turn golden brown.
Now create a rich and luxurious cream sauce by adding-then-reducing chicken broth and whipping cream (I used evaporated milk for a lighter touch!) right in the same skillet.
Transfer the Brussels sprouts to a non-stick sprayed casserole dish, stir in freshly grated parmesan cheese, salt, and pepper, then sprinkle with a touch more cheese and bake until golden brown and bubbly.
Obsessed doesn’t even begin to describe how I feel about this dish! The Brussels sprouts are perfectly roasted from the skillet sear, but tender and chewy from baking in the cheesy, creamy sauce. I licked every lost drop from my plate.
That is to say – I liked this dish. A lot! And I bet you will too. If you’re looking for an easy-yet-elegant addition to dinner, or last-minute Thanksgiving side dish, give Creamy Roasted Brussels Sprouts a try!
Photo: Brussels sprouts from PKNewby.com.