I don’t know if you heard, but there was a food holiday last week. So in the event you still have leftovers in your refrigerator at this moment, toss them. Or freeze them. But here is one Thanksgiving dish you won’t have leftovers if you choose to add them to your menu. It’s for the much-maligned Brussels sprouts, and they are done right – first roasted and put in a baking dish with cheeses, cream and bacon. Save this for your next food holiday or for tonight. It’s super easy and really good.
This recipe is adapted from 12tomatoes.com.
- 1 1/2 pounds of Brussels sprouts, halved
- 8 oz. bacon, 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 sprig rosemary, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground pepper
- Preheat oven to 400 degrees.
- Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes or until semi-softened.
- In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder, and red pepper flakes. Stir in cheeses.
- Remove Brussels sprouts from oven and add 3-4 oz. bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
- Reduce oven temperature to 350 degrees, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly or just set.
- Remove from oven and let cool 5 minutes before serving.