Monday, January 10, 2011

Roasted Brussels Sprout Gratin ~ Part II of PR Champaign

IMG_7594

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!

IMG_7548

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!

IMG_7611

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).

Enjoy!
IMG_7606

13 comments:

Toby said...

a lovely little petit chou gratin. But then again, I'm a die hard brussels sprout lover from way back, when we got them frozen from the green giant.

They look wonderful, as always :)

Miss Meat and Potatoes said...

I am with you on the Brussels love. I could eat them every night if my husband would tolerate doing the same. As it is I get to eat them about once a week - but when he's out of town - Whoa nellie! Brussels are my other lover;) This recipe looks divine. Thanks for sharing!

michelangelo in the kitchen said...

I'll eat Roasted Brussels Spout Gratin! Won't eat it boiled or steamed. Just can't stand the sufferings of heathy eating! Thanks for making this inviting dish!
Be my guest anytime! Demerara or turbinado is sugar that is unrefined. I also use muscovado, another similar type very popular in the UK. Cheers!

Katerina said...

Your gratin is delicious. Another one beautiful dish with Brussels sprouts.

Andrea the Kitchen Witch said...

And here I thought I was the only one who had those thoughts while in the grocery store! The Brussles Sprouts look delicious. then again add cheese and I'm a happy Witch :)

The Food Hound said...

Roasted sprouties are soooo good!! I totally spaced on your pizza recipe, which looks delish, but I think this one gets my vote-- how can layering sprouts with cheese be bad in any way?? I'd use all the varieties of cheese you mentioned!

blackbookkitchendiaries said...

oh my goodness...i am drooling over this already..look so good. thank you for sharing this.

laurie said...

Another great recipe to try! Thanks!

Mary said...

These are Bob's favorite vegetable and I love to see new ways to prepare them. These look delicious. I hope you have a great day. Blessings...Mary

Gabrielle (the sister) said...

Okay! You won me over! I just came back from the grocery store with a bag full of sprouts....my kids can blame their Aunt! I like them broiled with olive oil. This might be a go-to tonight. It looks like we will be snowed in tomorrow so I will have time to experiment with some of your other creations. Where is the cork screw?

Anna Johnston said...

Well girlfriend, I gotta say I love what you did with these brussells :) They look amazing & its unfair really isn't it how they've got such a bum rap. Good for you doing this little Brussells Sprouts PR campaign :)

Jennifurla said...

Girl I posted 2 brussels recipes last week, I LOVE THem - this looks fantastic

Joanne said...

I seriously adore Brussels so I am so very happy that you keep posting about them! Mmm a gratin. Gratins are creamy delicious goodness. Love it.