When cooking brussels sprouts, my go-to method is caramelizing them as much as possible. Often, I just start them cut-side down in a cast iron skillet until golden, then finish them in a blazing hot oven with a splash of balsamic vinegar. But that's not the only way to dress them up.
Who can argue with Nigel Slater's brussels sprouts technique, especially when he suggests a recipe as decadent as this one? Robed in a sauce of cream, blue cheese, and whole grain mustard, they're cooked down gratin-style under a blanket of Parmesan. It's the richest thing I've eaten in ages, and it took all my will to not slurp it up with a straw.
To make this into a main dish, toss it with cooked pasta.
Adapted from Tender by Nigel Slater.
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
- 1 teaspoon butter
- 6 ounces blue cheese
- 3/4 cup cream
- 1/2 cup milk
- 1 tablespoon whole grain mustard
- salt and pepper
- 1/4 cup grated Parmesan
Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.
Butter a shallow baking dish and set aside.
Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.
In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.
Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.