Best Brussel Sprouts Gratin

1. 1

   Pre-heat your oven to 400.

2. 2

   Wash the sprouts, trim the ends & cut in half.

3. 3

   Shake off excess water & lay them in a shallow roaster, casserole & gratin dish big enough to hold them in a single layer.

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   Some overlapping is fine; you just don't want them piled up on top of one another or they'll steam rather than roast.

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   Add 1 Tblsp.

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   of the olive oil, and toss them around until they're all coated with oil.

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   Sprinkle on some salt & pepper.

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   Roast them for 25 minutes or so; you want them to start browning & crisping but not burnt!

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   While those are roasting, do two things: 1. measure out the whipping cream & stir in the nutmeg until its evenly distributed; set aside.

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    2. mix the bread crumbs, grated cheddar, garlic powder, and 1/4 teaspoon each of salt & pepper.

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    Toss these together, then drizzle a Tblsp.

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    of olive oil over this topping mixture and toss it around again until that's evenly distributed throughout.

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    The little bit of oil helps the bread crumbs crisp up lovely when you put it in the oven.

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    After you take your Brussels sprouts out of the oven, drizzle the nutmeg/cream over them & stir it around a bit until the sprouts are coated with cream.

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    Then sprinkle on the topping mixture.

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    Put it back in the oven for another 20 minutes until the topping's nice & crispy.

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    Remove from oven & let it cool for maybe 5 minutes while you get everything else to the table.

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    I hope you enjoy!

* Per serving · 4 servings · Values may vary.