We and our friend all liked them. Perhaps a little more salt, but would have again.
We had with Lamb with Rosemary and Anchovies.
Brussels Sprouts Gratin
YIELD: 6 servings (serving size: about 3/4 cup)
TOTAL:36 MINUTES
Ingredients
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette (used 2 oz of bread crumbs)
3 tablespoons butter
Added 1/4C Italian Blend Cheese
Preparation
1. Preheat broiler.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray
3. Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
Nutritional Information
Calories: 133; Fat: 5.8g (Saturated fat: 3.2g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.3g); Protein: 5.9g; Carbohydrate: 17.9g; Fiber: 4.6g; Cholesterol: 14mg; Iron: 2.1mg; Sodium: 280mg; Calcium: 57mg
Cooking Light, NOVEMBER 2010
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