Everyone hates Brussels Sprouts as a kid, but everyone loves them as an adult. This is an elegant “can’t stop popping” recipe for your holiday feast that everyone, maybe even the kids, will enjoy.
Ingredients:
- 5 slices bacon
- 3 Tbsp. unsalted butter
- 2 small shallots, finely chopped
- 2 lb. Brussels sprouts, halved
- Kosher salt
- 1/2 tsp. cayenne pepper
- 3/4 cup heavy cream
- 1/2 cup shredded Gruyère
- 1/2 cup shredded sharp white cheddar
Preparation:
- Preheat oven to 375°. In a large ovenproof skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool slightly. Discard bacon fat.
- Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts; season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
- Meanwhile, transfer bacon to a cutting board and finely chop.
- Remove skillet from heat and drizzle with cream. Top with Gruyère, cheddar, and bacon.
- Bake casserole until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, broil, watching closely, about 1 minute.)
Original recipe by Lindsay Funston on Delish
Yield 6 servings, Prep time 15 min, Total time 35 min
