I wanted to try something I don’t usually eat and make them in a different way. Yes yes I know your mother made you ate them right? Well mine too. I hid them under mashed potatoes, I spit them out, I even dropped them in my milk, just so I didn’t have to eat the dreaded brussel sprouts. Well once you try this I think you will be able to finally say, “Hey I think I like these! Revamped with parmesan cheese, cream with horseradish how can we go wrong? I had seen this recipe once back during the holidays and didn’t really give it much thought until someone said, “Hey, I like brussel sprouts,” like I somehow offended them. So this ones for you. You will need:
- 1 lb Brussels sprouts (fresh works best)
- 1 cup heavy cream
- 1 Tbsp horseradish
- 1 cup parmesan cheese, divided into two 1/2 cups
- salt and pepper
- ½ cup plain breadcrumbs you can use panko too.
- 2 Tbsp butter, melted
Preheat oven to 400 degrees.
Trim the ends off the Brussels sprouts, if needed, and cut them in half. In a large pot filled with water put the brussel sprouts in with a scant amount of salt and bring water to a boil until the brussel sprouts are soft but not mushy, about 7-10 minutes. Drain brussel sprouts and rinse with cold water. You will need them cool enough to rough chop.
Next, in a small bowl combine the heavy cream, horseradish, 1/2 cup of the parmesan cheese, and salt and pepper about a 1/2tsp of each. Whisk with a fork to incorporate the ingredients. Pour the cream mixture evenly over the brussel sprouts.
In another small bowl add the breadcrumbs, 1/2 cup parmesan and the melted butter. ( I melted mine in the microwave for about 20 seconds. Mix ingredients together with a fork until all the breadcrumbs are moistened.
We had this with Damn Delicious Siracha hot dogs! They were amazing. Only thing I did different was add a slice of crisp bacon. Why you ask? Because I can and it’s bacon! A must try on both counts!!