Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.
Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.
Preheat oven to 450.
Lightly butter a medium sized gratin dish.
In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
Bring to a boil and continue boiling for 1 minute.
Drain and refresh under cold running water.
Sauté the bacon in a small skillet until lightly browned, 2-3 minutes.
Drain on paper towels then coarsely chop.
Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
Pour the cream over the top and sprinkle with the cheese.
Bake until nicely browned and crispy on top, about 15 minutes.
