Author Notes
Adapted from Guy Fieri (I added more cheese, added leeks, and use half and half instead of cream) this is a perfect holiday side, so cheesy and creamy that even kids who hate brussels sprouts will love it! This is the recipe that made me love brussels sprouts! —Emily
Ingredients
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1 pound
brussels sprouts cleaned and trimmed.
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1
leek, white and green parts, chopped to 1/4 inch
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1 cup
grated cheddar cheese
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1 tablespoon
all purpose flour
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1 teaspoon
thyme
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1
clove garlic, minced
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1 cup
half and half
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1/2 cup
breadcrumbs
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1/4 cup
Grated Parmesan
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1-2 tablespoons
olive oil
Directions
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Preheat oven to 350 degrees
Roughly chop brussels sprouts with a sharp knife or mandolin.
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Mix brussel sprouts in a bowl with cheddar cheese, flour, garlic, thyme and leeks.
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Pack into an 8x8 baking dish, pour half and half over brussel sprouts mixture
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Combine bread crumbs, Parmesan, and olive oil. Spread over brussel sprouts.
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Bake uncovered until the brussel sprouts are tender, the sauce is bubbly and the top is golden. About 25-30 minutes.
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