Maybe it's a New Year thing? Maybe it's that my Mom just read we should all be eating more brussels sprouts...whatever it is... consider this Part II of my PR Campaign for the little green vegetable with the sad and undeserved rap!
I've completely erased from my mind...that unfortunate event many years ago...and have began approaching the sprouts in the produce section...like I've loved the cabbages forever!
Desperately wishing (while standing there) someone ...ANYONE...would see me and think, "Now there's a woman who seems sure of herself...like she knows her way around a sprout. I think I'll go ask her how she prepares them..."
One of these days I know it will happen...and you better believe... I'll be there ready to talk!
I go through phases...cookies one week, chickpeas the next...well this week my friends...it's the Brussels Sprout.
Full disclosure...I didn't veer too far off course what I did the first time - loving the flavor combination of the roasted garlic, lemon zest, olive oil and cheese! This time however... I left out the dough, added toasted pine nuts and turned the roasted medley of brussels sprouts, onions and garlic ~ into a delicious Brussels Sprout Gratin!
Here's what I did...
Roasted Brussels Sprout Gratin
Click Here for the Roasted Brussels Sprouts Steps but stop short of tuning into a pizza and instead...
Add the roasted vegetables to oven proof ramekins or bowls
Stir together well with lots of parmesan cheese (a bit of feta or goat cheese would be wonderful too), toasted pine nuts and touch of lemon zest
Top with more cheese, breadcrumbs (or panko), drizzle with olive oil, cover with foil and cook in a 400 degree oven for 10-15 minutes (or until hot throughout).
Remove the foil and quickly broil just to crisp the top.
Remove from oven and if you have.... drizzle with White Truffle Oil (optional).