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9 Brussels Sprout Recipes You Should Be Making Right Now

9 Brussels Sprout Recipes You Should Be Making Right Now


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Keep reading to find out what Brussels sprout recipes made it into this week’s SWAT

Try Christine Ma’s Brussels sprout recipe.

Brussels sprouts have a bad reputation among the little ones as being a vegetable that tastes bad, but if cooked correctly they are quite delicious. Brussels sprouts are the perfect vegetable to make during the colder months — they make the perfect winter side dish. Brussels sprouts are in season from September to mid-February so if you’ve been on the fence about trying a recipe now is your chance. That’s why we made Brussels sprouts the theme of this week’s SWAT (Sharing With A Theme).

Here are this week’s highlights:

Click here for 9 Brussels Sprout Recipes You Should Be Making Right Now slideshow.

Shaved Brussels Sprout Salad

This is a simple salad recipe that is packed with flavor. Kit Graham, blogger of The Kittchen, made a simple shaved Brussels sprout salad with cranberries, walnuts, Parmigiano-Reggiano, and a mustard dressing. What made this recipe irresistible? Bacon.

Winter Risotto with Farro and Arborio Rice

Kaitlin of I Can Cook That blog combined two grains — farro and Arborio rice — to create a hearty risotto and Brussels sprout dish.

Brussels Sprouts in a Honey Mustard Glaze

If you want a simple Brussels sprout recipe, then look no further. Christine Ma of Cherry On My Sundae blog simply roasted the Brussel sprouts and added a glaze on top. This recipe is full of flavor, but still very easy to make, which is the reason why Christine Ma is the winner of this week’s SWAT.

With the right dressing and toppings, Brussels sprouts are a great side to your main attraction. This recipe roasts the sprout and dresses it in a honey mustard dressing. It gets garnished with walnuts for crunch and Parmigiano-Reggiano cheese.

For the Brussels Sprouts in a Honey Mustard Glaze recipe, click here.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.


Preparation

Step 1

Position racks in upper and lower thirds of oven preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2

Transfer pancetta to a large bowl reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

How would you rate Cheesy Brussels Sprouts Gratin?

Adult kids made this for Christmas and it was a smash. Attempting to make it in my convection oven. Can this be frozen afterwards?

This is so so good! No extra salt needed, it is plenty salty from the cheese and pancetta. Very rich and creamy. I served it with pork tenderloin.

Hey Guys! I want to make this for our small Christmas dinner. Are there any parts of this dish, that I can prepare in advance or even make and assemble and bake on Christmas? Or does everyone make this fresh on the day of?

Made a vegetarian version of this dish for a Friendsgiving and it turned out great. Did not add any excess salt, avoided the pancetta entirely, and sauteed the walnuts on the stove. Honestly the dish was nice and creamy, a bit salty but pretty rich and delicious.

Describably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.



Comments:

  1. Redwald

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  2. Kigagor

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  3. Neci

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  4. Nashura

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  5. Tag

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  6. Kilian

    Excuse, it is cleared



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