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1
Pre-heat your oven to 400.
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2
Wash the sprouts, trim the ends & cut in half.
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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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4
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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5
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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7
Sprinkle on some salt & pepper.
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8
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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14
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!
