No Brussels sprout preparation I've tried, roasted, sauteed, sweet, spiced, has convinced the Mr. to eat these little cabbages. But I don't let sprout prejudice stop me from enjoying them. Yes, they do have a slight bitterness to them, which can be lessened with the right preparation, but it doesn't bother me any more than bitter salad greens like kale and arugula.
1 lb. Brussels sprouts
1 Tablespoon olive oil
2 Tablespoons all purpose flour
1 Cup milk (I used low fat)
1/4 Cup grated Parmesan cheese
Pinch of nutmeg
1/4 Teaspoon garlic powder
Salt & pepper to taste
1/4 Cup seasoned Panko breadcrumbs, for topping
1 Tablespoon olive oil, for topping
Add the tablespoon of olive oil to a large saute pan, heat and whisk in the flour. Reduce the heat to medium low and slowly whisk in the milk. Continue whisking for a few minutes until the mixture begins to thicken. Remove from the heat and add the cheese, nutmeg and garlic powder. Season with salt and pepper to taste.
Cut the stems off the Brussels sprouts and slice in half or quarters depending on how large they are. Add them to the saute pan. If your pan is oven safe, you can use it to bake the gratin or spoon the mixture into separate dishes, if you like. I baked mine in individual gratin dishes. Combine the breadcrumbs with the olive oil, mix well and sprinkle over the top of your gratin. Bake in a pre-heated 400 degree oven for approximately 20 minutes or until the top is a light golden brown. Makes 2 - 4 servings.