Brussels Sprouts Gratin
- Vegetable recipes
- Gluten free
- Peanut free
- Low calorie
Stalks of brussels sprouts standing upright against the barren ground of an early winter vegetable garden are a wondrous sight. These delectable members of the cabbage family get sweeter and tastier in the cold after a frost. But some people find their flavour a bit too strong. This recipe just might convince the skeptics that brussels sprouts are indeed a vegetable worthy of praise.
Ingredients
- 4 cups (1 L) brussels sprouts (about 1 lb/500 g)
- 1 tbsp (15 mL) butter or olive oil
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) pepper
Preparation
Halve sprouts lengthwise. Boil in salted boiling water until tender-crisp, 6 to 7 minutes. Drain and return to pot; add butter and cook, stirring, over medium heat, until tender, 2 to 3 minutes. Place in small gratin pan; sprinkle with cheese and pepper. Bake in 450F (230C) oven until cheese is golden brown, about 12 minutes.
Makes 4 to 6 servings.
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