OK. Not everyone likes Brussels Sprouts. I know this. But, I’m among the rare 5% of people who LOVES them … and luckily, so is my husband! Today, I’ve got two recipes for the little green guys: Maple-Cayenne Roasted Brussels Sprouts, and a rich Brussels Sprouts Gratin.
Maple-Cayenne Roasted Brussels Sprouts
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup if you wish.
Trim stems and outer leaves from Brussels Sprouts (about 2 pounds). Cut in half and toss on baking sheet with at least a tablespoon of Olive Oil. Season with Kosher Salt.
In a small bowl, mix together one tablespoon of real maple syrup and a dash of cayenne pepper. (You could also use red pepper flakes if you prefer).
Roast the Brussels Sprouts in the oven for 15 to 20 minutes, or until tender, stirring at least once. Drizzle with maple-cayenne mixture and roast for one more minute. Remove from oven and serve warm.
Brussels Sprouts Gratin
This really is quite rich. I feel compelled to warn anyone with acid reflux disease or lactose intolerance that they want to medicate accordingly.
- 2 TBSP butter, cut into pieces
- Kosher salt
- 1 pound Brussels sprouts, outer leaves and stems removed
- Pinch of red pepper flakes (optional)
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
Preheat the oven to 400 degrees and butter a 2-quart glass baking dish. Bring a large pot of water to a boil. Add the Brussels Sprouts and cook until tender, about 10 minutes. Drain the Brussels sprouts and coarsely chop.
Transfer to the buttered baking dish and toss with the red pepper flakes (if you are using them), and salt and pepper to taste, then spread out evenly. Pour the cream on top.
Sprinkle with the cheese and breadcrumbs and dot with the butter pieces. Bake the gratin until bubbly and golden brown, about 15 minutes.
The other night when I got home from work after 9, (lots of late nights recently), the gratin rounded out a nice dinner of leftovers that also included buttered toast and roasted potatoes.
My Gratin recipe was inspired by this Food Network version.