Brussels Sprouts Casserole

For those of you that are not brussels sprouts fans, I encourage you to be daring and try this recipe.  I absolutely love it!  I almost ate the entire casserole in one sitting.  Moe is not a fan of this vegetable BUT he said they were still good (in a tolerable way).  He compares his hate for brussels sprouts to my hate of pickles but I think he is being a bit dramatic. I mean no one can hate something as much as I hate pickles. Anyways, this is a great recipe, especially if you have kids and want to try to trick them into eating this vegetable! 

Brussels Sprouts Casserole
Source:  Miss J Original
Serves:  4 servings

15 brussels sprouts, halved
1/2 cup heavy whipping cream
1/2 cup of panko
2 tablespoons Parmesan cheese, grated
1 shallot, finely chopped
1 chopped garlic clove
1 tsp sage
1 tsp parsley, fresh
1 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees.  Boil a pot of water and blanch brussels sprouts for 3 minutes.  Remove and set aside.  In a skillet, heat olive oil in a skillet.  Add onion and garlic to the skillet.  Cook until onions are translucent.  Move garlic and onions to the edge of the pan to be sure that they don't burn.  In the middle of the pan, place brussels sprouts halves face down and brown slightly.  Remove from pan and arrange in the bottom of a small casserole dish. 

Add whipping cream and sage to the skillet and mix in with the onions and garlic.  Once the cream sauce has thickened, pour over the the brussels sprouts in the baking dish.  Place in oven and cook for 30 minutes. While the casserole is baking, mix panko, parsley, and Parmesan in a small bowl.

Remove casserole and top with panko mixture.  Place back in oven and cook for 15 minutes until golden browned and hot and bubbly.  Serve immediately.

Ratings:
Miss J, 9 out of 10
Moe, 7 out of 10 (he hates brussels sprouts so pretty good for a hater)

- Miss J