Prep 30 mins
Cook 30 mins
This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners.
- 1 1⁄2 lbs Brussels sprouts
- 8 slices bacon, cut in 1/2-inch pieces
- 1 onion, thinly sliced
- 2⁄3 cup heavy cream
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup plain breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons butter or 2 tablespoons margarine, diced
- Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
- In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
- In same pot, add onion and cook until softened; 3 to 4 minutes.
- Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
- In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
- Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
- Bake until lightly browned; about 30 minutes.
10 Stars! DH and I both love brussel sprouts but even so, they can get a little boring just palin boiled... OF THESE, DH said "these are the best sprouts I have ever had" and wow I could only nod my head in agreement becuase I had my mouth stuffed full of em... and went back for seconds. Easy to put together and excellent combination of flavours... Please see my rating system: a brilliant 5 stars for making our beloved sprouts exciting and new and wonderful again :) Thanks!!!
My Lord, This was a fabulous recipe when I put my own spin on it. I am sorry I did not try it how it was called for in the recipe. But I made a couple of small changes with the ingredients I had. I used all the ingredients on this recipe except for heavy cream and bread crumbs which I had none of these to use. I followed the recipe exactly how is stated until you get to the part where there is no cheese. LOL. I added 8 oz. Sharp shredded cheese, then I made a rue with canned milk and poured it over the sprouts, bacon and onion. I used more onion and more bacon because I had a frozen gallon bag of Brussels sprouts. It probably all evened out to what was called for in the recipe any how. And instead of bread crumbs, I used crushed corn flakes with the parmesan cheese, which made this absolutely scrumptious. I baked this in the oven until the top was very browned and crunchy. I had a very nice layer of crumbs on top. If this tells you anything, There were 6 grown men and 2 boys here for Easter dinner, and every one of them said this was a keeper recipe. Please make it again. So, all in all, thank you Alliebaba for your take on this recipe. :)
This is so good. We already like brussels sprouts but I am sure it would convert anyone. It looks lovely and tastes even better. I did use a wee bit more cream as suggested by another reviewer and I used Panko breadcrumbs. I only used a pinch of nutmeg for personal preference. This will be made many more times. Thanks for sharing your recipe. Made for Fall PAC 2009.