I hated brussels sprouts with a passion when I was growing up. After I met my husband I realized it was because my mom and grandma boiled the vegetable, if you bake/broil or pan fry brussel sprouts they are absolutely delicious. Two of our guests at our New Years Eve dinner do not like vegetables / salads pretty much at all, but I love them and wanted to serve at least one vegetable dish that everybody could enjoy. I made a compromise and made brussel sprout gratin that included parmesan cheese and bacon. The dish was tasty, but I would have preferred brussel sprouts without the cheese and bacon…it just seemed so wrong and detracted from the richness & heartiness of the brussel sprouts.
- 4 hickory-smoked bacon slices
- 4 large shallots, thinly sliced (or 1/4 red onion)
- 2 pounds Brussels sprouts, trimmed and halved
- 1 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 thick slices French bread
- 3 tablespoons butter
- 1/4 cup grated Parmesan cheese
1. Preheat the oven to 400 degrees.
2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, and reserving half of the drippings; crumble with hands and then chop finely with a knife. Add the shallots to drippings in the pan and sauté for 2 minutes or until tender, stirring occasionally.
3. Add the Brussels sprouts, season with the salt, pepper, garlic powder, and onion powder and brown for 5 minutes. Add 1 cup water bring to a boil and then cover the skillet. Cook for 6 minutes or until Brussels sprouts are almost tender. Pour the Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Slice the french bread and cook for 10 minutes in the oven.
5. Break the hardened bread up into quarters, and place in a food processor with the shredded Parmesan cheese, and process until finely ground. Melt the butter over medium-high heat in the skillet the asparagus was cooked. Add the breadcrumbs & cheese mixture and sauté for 2 minutes or until toasted, stirring frequently. Add the cooked, crumbled bacon to the toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture – you can either leave on top of the Brussels sprouts or mix in. Bake for 10 minutes or until golden brown and thoroughly heated.