And what better way to convince people they like a vegetable than to cover it in cheese and cream?
I adapted this recipe from my new cookbook Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann. The original recipe is for Roasted Fennel Gratin.
Roasted Brussels Sprouts Gratin
2 lbs. Brussels sprouts, quartered
2 T. olive oil
1/4 cup minced fresh thyme (or 1/2 t. dried thyme)
Salt and pepper
3 T. diced Pancetta or thick-cut bacon (optional)
1 cup fresh bread crumbs
1 cup freshly grated Parmesan cheese
3/4 cup half and half or cream
2 shallots, thinly sliced
1/4 cup butter
Preheat oven to 400 degrees F. Toss quartered Brussels sprouts in oil and salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes. Flip sprouts and sprinkle with Pancetta. Roast for 20 to 25 minutes more until Pancetta is crisp and sprouts are browned and caramelized. Remove from oven, reduce heat to 350 degrees F.
In a skillet, add 2 T. butter and heat over medium heat. Saute shallots until translucent, 3 to 5 minutes. Add cream and thyme and reduce until thickened, about 10 minutes.
Grease an 8x8 baking dish and layer Brussels Sprouts with half of cheese. Pour cream mixture over sprouts and top with remaining cheese and bread crumbs. Dot with remaining butter and bake until golden brown and bubbling, about 20 minutes.