By WiGal on October 15, 2009
Photo by loof
Photo by loof
"Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some Bacon Jam instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush."
Serving Size: 1 (83 g)
Servings Per Recipe: 6
"Great Brussels Sprouts! I loved the garlicky cracker topping. Made with 1/2 lb sprouts and decreased the rest of the ingredients to match. Will make these again! Made for PRMR."
"Just delicious! Loved the garlic/cracker combo with the walnuts and cheese. The cooking method for the sprouts was perfect and the flavor was great with the topping. Thanks for sharing the recipe!"
"Have never had a Brussels sprout salad and now wished I had. An absolutely wonderful dish. This salad has so much flavor and texture that I could hardly believe it was a salad or that it was made with Brussels sprouts. Will defiantly be making again. Thanks so much for the yummy post."
"Loved it! Very different and tasty. Thanks, WiGal."
"This is great! I love brussel sprouts, and the adjusted amount of brussel sprouts matches the other ingredients well! Thanks for posting!"