Leave boiled versions aside for a luxe version – and a snackable treat for the Brussel-averse
The reputation of Brussels sprouts has improved dramatically in recent decades, especially among eaters whose previous exposure to the mini-cabbages was specimens boiled until you could squish them with a spoon.
These days, I prefer my Brussels sprouts au naturel, right from the Brussels tree. The trimmed crucifer nugs for sale in supermarkets might be fresh, but they won’t help you get your children into the Brussels fan brigade.
If you can get a whole Brussels stalk, or untrimmed sprouts, you can pull off a twofer: Brussels chips and Brussels gratin. The gratin is doable either way.
These days, I just eat the chips, and let others enjoy the gratin. It’s a delicious change of fortune to find myself looking forward to Brussels.
Brussels gratin
Ingredients
3-4 pounds Brussels sprouts
2 cups heavy cream
1 clove garlic, smashed
Salt and pepper, to taste
½ cup grated parmesan or romano cheese
Instructions
Preheat oven to 400 degrees F.
Trim 3-4 pounds Brussels sprouts, saving outer leaves for chips.
Blanch in big pot of boiling water. Bring water to a boil, drop in sprouts.
When pot starts boiling again, remove sprouts to a bowl of cool water with a slotted spoon.
Cut sprouts in half along axis. In buttered baking dish, lay in rows in a single layer, alternating flat and round sides.
Scald heavy cream with crushed garlic clove, and salt and pepper to taste.
Pour over sprouts in pan. Sprinkle with a little, or a lot, parmesan or romano cheese.
Bake at 425 degrees until bubbly and browned to your liking.
Brussels chips
Ingredients
3-4 cups loose outer Brussels leaves
⅛ cup vegetable oil
Salt, to taste
Instructions
Preheat oven to 450 degrees.
In a large bowl, toss Brussels leaves with oil, and salt to taste.
Spread leaves in single layer on baking sheets, and place in oven.
After 10 minutes, remove pan from oven, stir, and return to oven.
Every 5 minutes thereafter, remove pan from oven and stir. When Brussels leaves are browned to your liking, remove from oven.
Allow to cool, and serve.
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