I’m so glad that brussel sprouts are FINALLY getting their time in the spotlight. I feel like they’ve been the runner up in the veggie world for decades and now are finally getting their time to shine. Almost every pin I see these days has these sexy little sprouts front and center. Even though brussel sprouts are “so trendy right now” that’s not why I make them. I’ve loved these little cabbages since I was a wee little tot. Another wave of sad news for my family and sub zero temperatures had me craving a casserole and what better casserole than a brussel sprouts gratin?
A cozy little casserole filled with roasted brussel sprouts, a thick and creamy sauce and tons of crispy, crunchy homemade croutons. It’s everything I love in this world rolled up into one perfect dish.
This is one of those dishes that could win you a spot on a cooking show. I know, sounds uber cocky and know I don’t mean it that way. It’s just SO JAM PACKED with homey, comforting flavors, it’s hard not to melt from the insides when you’re eating it. In a purely figurative way of course, actual melting from the insides would be cause for concern and I’d highly recommend you stop eating and seek help from a medical doctor.
It’s simple, but so absolutely heart warming. When I eat it, I feel like Ego in Ratatouille when he takes that first bite of Remy’s ratatouille. His mind takes him back to his childhood, when after a rough day his mom gave him a giant bowl of cozy, warm ratatouille and he instantly smiles. That is what happens when you take a bite of this brussel sprouts gratin. You’re immediately transplanted back to age 12, after you’ve had a rough day with some mean bullies who called you thunder thighs. You come in the door, face wet with tears and plop down at the kitchen table. Your mom, who somehow knows everything, gives you a big bowl of your favorite dish and kisses your forehead. Then, like magic, everything is fine. Food truly is magical though, isn’t it?
To help you all remember and recreate those moments of your childhood with your mom’s famous casserole, Le Creuset and I are giving ONE LUCKY reader a set of those beautiful Le Creuset mini oval cocottes you see housing my brussel sprouts gratin. That’s right, you’ll win 4 of those, in one of the 7 gorgeous colors they have available. To enter, skip below past the recipe and fill out the steps!
Serves 2. Recipe adapted from Eating Well .
Prep time: 10 minutes
Cook time: About 30 minutes
About 2 1/2 cups of brussel sprouts, halved
1 tablespoons extra virgin olive oil
1/4 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon flour
Dash of salt
About 1/3 cup low-fat milk
1/2 cup Parmesan cheese
Homemade croutons or bread crumbs
Preheat oven to 425 degrees F. Place brussel sprouts on a baking sheet and sprinkle with 1/2 tablespoon olive oil and salt and pepper. Roast for about 15 – 22 minutes, or until golden brown and soft to the touch. Remove from heat.
Meanwhile, make sauce by heating the remaining olive oil in a skillet. Add onions and cook until soft and translucent about 3 minutes. Add flour, salt and pepper and heat another minute. Add the milk and bring mixture to a boil. Reduce heat to low and cook until mixture is thick, about 3 more minutes. Remove from heat and stir in cheese.
Lightly crease two Le Creuset mini oval cocottes with oil. Layer 1/2 of the brussel sprouts on the bottom. Top the sprouts with the sauce. Top the sauce with the rest of the brussel sprouts. Sprinkle the tops of the brussel sprouts with breadcrumbs or croutons and additional parmesan cheese.
Turn oven on to broil. Broil brussel sprouts for about 3 – 5 minutes, or until sauce is bubbly and top is golden.
NOW, for the giveaway! Simply enter the prompts below for your chance to win 4 fabulous Le Creuset oval cocottes! Giveaway ends on Friday, March 1st at midnight and is only open to US Residents. GOOD LUCK!