My sweetheart loves brussel sprouts. I find that the taste varies depending on the method of preparation. They can be very cabbage-like, or much milder. I find roasting them seems to mellow their taste. If you only have large brussel sprouts, cut them in 1/2 before roasting.
- 1 1/2 pounds brussels sprouts, halved
- 8 oz. bacon, or pancetta cooked and crumbled
- 1 cup sharp cheddar cheese, grated
- 1/2 cup fontina cheese, grated, optional
- 3/4 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
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