I happen to think that the brussels sprout is delightful on its own, just simply roasted with a little olive oil, salt & pepper. Or sautéed with a little garlic and served with a squeeze of lemon juice.
But sometimes even the best of intentions get smothered in creamy sauce and oozing cheese. Don't fight it.
I started out with this recipe (halved), and made these adjustments:
-for the milk, I used 2 parts skim, 1 part heavy cream
-added a pinch of nutmeg to the sauce
-used a mixture of swiss & fontina cheeses
-switched to the broiler for the last few minutes, to brown the cheese
3 comments:
basically the only thing i can think of that would make this dish better, is if it is accompanied by a glass of white wine
I really shouldn't look at your pictures BEFORE eating lunch. I am now even more hungry than ever and craving brussel sprouts!
I like the dish even more because you spelled it right.
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