Brussels sprouts gratin with pearl onions
Recipe ANNA Magazine, Photography Jerry Grajewski
We wonder where Brussels sprouts ever got their bad rep…. No one will decline these yummy morsels!
Ingredients
1 pound Brussels sprouts
1 cup pearl onions, skins removed
1 cup 35% whipping cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup panko (Japanese bread crumbs)
1/2 cup grated Parmesan cheese
Preparation
Cut large Brussels sprouts in half, leaving small ones whole. In large pot of boiling salted water, cook sprouts for 4 minutes; add pearl onions and cook for 3 more minutes. Drain and place in ovenproof casserole.
Preheat oven to 375°F. Stir whipping cream with salt and pepper. Pour over vegetables. Top with panko and Parmesan. Bake for 45 minutes, until top is golden and cream is bubbling.
