Stir in ½ of the cheeses and ½ of the reserved bacon. Step 5 Remove the Brussels sprouts from the heat and stir in the heavy cream, Dijon mustard and lemon juice.Step 4 For the topping: In a small bowl, combine the olive oil, panko, parsley, lemon zest, salt and pepper.Stir in the salt, black pepper and red pepper and continue to cook 6 more minutes, until the Brussels sprouts are almost tender. Cook over medium heat, without stirring, for 6 minutes or until sprouts start to brown/caramelize. Step 3 Add the Brussels sprouts and onion to the skillet and stir well to coat with the bacon grease.Using a slotted spoon, remove bacon from the skillet and drain on paper towels. Step 2 In a large skillet, cook the bacon oven medium heat for 6-8 minutes or until lightly golden and just crispy.Step 1 For the Brussels sprouts: Preheat the oven to 375 degrees.Luckily, once the vegetables are chopped and prepped, the rest comes together quickly. Though the leftovers are delicious, it's best to serve this casserole immediately. Adding melty cheese-like cheddar, mozzarella, Gruyère, or Monterey Jack-is never a bad idea.īrussels sprouts can be trimmed and halved up to 2 days in advance. (This often happens naturally when you cut off the bottoms.) From there, the rest of how you prep will depend on the recipe.Īs with most things, smoky bacon pairs well with Brussels sprouts' natural nutty, almost sweet flavor. Next, inspect the outer leaves and pull off any bruised or discolored looking pieces. (Cast-iron is an excellent choice.)īrussels sprouts are most commonly sold off the stalk, which means the ends that connect all the leaves are most likely browned and dried out. To limit the amount of dishes, cook and caramelize the Brussels sprouts in an ovenproof skillet. The lemony panko bread crumb topping adds a bright and crispy contrast most would consider a major upgrade. Bacon makes the once villainized cabbage-like vegetable downright irresistible. With cream, cheese, and Dijon, this easy casserole is reminiscent of a classic baked gratin. The combination of Brussels sprouts and bacon has risen in popularity quite dramatically in recent years, and for good reason.
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