Brussels Sprouts

I did not know that brussel sprouts were really brussels sprouts.  I just went searching for a recipe on The Pioneer Woman’s website and I couldn’t find it because I was searching for brussel sprouts.  Apparently, she has a very specific search function.  This is all to explain to you that I have only cooked with brussels sprouts one other time & that was to follow this recipe.  The sprouts were roasted and covered in a balsamic glaze, so when Christian mentioned using this recipe, which covers the brussels sprouts in cheese, I said sure.  I love cheese! 

This was a tag-team cooking effort for once! First, I cleaned the brussels sprouts, removing the loose leaves and cutting off the stems.

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Christian boiled the brussels sprouts in very salty water for 15 minutes.


I prepared the topping, which consisted of bread crumbs or panko, any type of shredded cheese, heavy cream, nutmeg & pepper.

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Mixed it all together.


Once cooked, Christian drained the brussels sprouts & put them in the greased oven dish.

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We covered the sprouts with the cheese mixture.


It went into the oven for 15 minutes until the cheese was all melted.


Our verdict: Christian enjoyed the brussels sprouts, while I felt that they tasted too bitter.  I think the balsamic glaze was so sweet last time I had them, that it covered the bitterness.  We also thought that we should have almost doubled the amount of cheese topping, so each bite has a bit of cheesiness.  I would be okay if we made The Pioneer Woman’s version again next time!

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