This recipe calls for cooking the brussels sprouts and shallots in a large oven-safe skillet, since you’ll transfer the skillet from the stove top to the oven.  If you don’t have one, then cook in a large skillet on the stove top as directed, then transfer the mixture to a casserole dish that has been sprayed with cooking spray and add your additional ingredients.

If you enjoy brussels sprouts as much as I do, this MUST be on your holiday table.  Enjoy!

  • 3 tablespoons unsalted butter
  • 1/2 cup thinly sliced shallots
  • 2 pounds brussels sprouts, sliced in half
  • 1/2 teaspoon kosher salt (more or less, to taste)
  • 1/4 teaspoon freshly ground black pepper (more or less, to taste)
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup heavy cream
  • 2/3 cup shredded extra sharp white cheddar cheese
  • 2/3 cup shredded gruyère cheese
  • 2/3 cup fully cooked bacon pieces
  1. Preheat your oven to 375 degrees F.  Melt butter in a large oven-safe skillet over medium heat.  Add brussels sprouts and shallots.  Season with the salt, black pepper and cayenne pepper.  Stir well to combine.  Cook for approximately 10-12 minutes, or until tender, stirring frequently.
  2. Remove skillet from heat and evenly drizzle heavy cream over mixture.  Top with shredded cheeses and bacon.  Bake (uncovered) for 12-15 minutes, or until cheese is melted and bubbly.

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