Brussels sprouts crumble

By Tonemid
October 31, 2009
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Brussels sprouts crumble

Author Notes: I invented this recipe some day when I was craving caulflower cheese, but only had brussels sprouts to hand. It is delicious with all sorts of meat, or as a dish of its own.Tonemid

Serves: 6

Brussels sprouts

  • 1 pound Brussels sprouts, rinsed, trimmed and halved
  1. Preheat the oven to 375 degrees.
  2. Boil the halved Brussels sprouts in plenty of salted water until tender, about 5-7 minutes..

Bacon béchamel

  • 1 tablespoon unsalted butter
  • 2 ounces bacon, minced
  • 1/2 onion, finely chopped
  • 2 garlic cloves, crushed and minced
  • 3 tablespoons flour
  • 1 3/4 cups full-fat milk
  • 2 teaspoons fresh thyme leaves, finely chopped
  • Salt, to taste
  • 3 1/2 ounces breadcrumbs
  • 2 ounces Cheddar, finely grated
  • 1 teaspoon olive oil
  • Freshly ground black pepper
  1. Cook the bacon in the butter over a very gentle heat until it is starting to brown (10-15 minutes).
  2. Add onions, and cook until translucent. Add garlic and thyme, and sweat for a few seconds more, until fragrant. Stir in flour.
  3. Still over a very gentle heat, gradually pour in milk, whilst stirring briskly. Bring slowly to the boil, still stirring, Simmer for a few minutes, until thickened, stirring now and then. Add thyme, and season to taste.
  4. Make topping: Combine crumbs, cheese, olive oil and pepper in a small bowl.
  5. Assemble: Grease 6 individual dishes. Distribute Brussels sprouts between them. Pour over bacon Béchamel, and top with crumble mixture. Bake in the preheated oven until bubbling and golden on top.

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