Admittedly, I have never been a big fan of Brussels sprouts. My mother loved them and my mother-in-law also loves them but seldom does she have a chance to enjoy them. You see, my father-in-law doesn’t quite fancy them and much prefers gem squash. For Christmas last year, I decided to make a dish that we would all enjoy. After a few practices this is my tweaked version which also includes mushrooms just because they taste delicious with the bacon.
Brussels Sprouts Gratin
Servings: 4-6 Prep time: 15 minutes Cooking time: 20-25 minutes Standing time: 15-20 minutes
- 500g frozen Brussels sprouts
- 125g bacon, fat removed and cut into small pieces
- 4 large brown mushrooms, sliced into ¼’s
- ½ cup heavy cream
- ¼ cup bread crumbs
- ½ cup grated Cheddar cheese
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon vegetable oil, I use canola
- salt and freshly cracked black pepper (I always use sea salt but table salt is absolutely fine too)
Preheat your oven to 200°C. Lightly grease a baking dish. I use cholesterol free Spray and Cook.
In a microwaveable dish, pour in boiling water and add a pinch of salt. Add the frozen Brussels sprouts and microwave, uncovered, on medium-high for eight minutes. Drain and immerse the Brussels sprouts in ice cold water for ten minutes (to stop the cooking process).
While the sprouts are chilling, slice the mushrooms and cut the bacon. Add the oil to a large pan and fry the bacon on medium-high for three minutes. Add the mushrooms and fry for another three minutes. Season with salt and pepper.
Once the sprouts are cool, drain and halve them. Put them in an ovenproof dish and add the bacon and mushrooms. Season further with more salt and pepper. Toss the ingredients to ensure even distribution.
Evenly pour the cream over the sprouts, bacon and mushroom mixture. Toss one more time. In a separate bowl, mix the bread crumbs and grated cheese. Sprinkle over the top of the Brussels sprouts mixture. Distribute the butter over the bread crumbs and bake uncovered, on a low shelf, until heated through and golden brown, approximately 20 – 25 minutes.
Allow it to stand for about 15 to 20 minutes. Serve and enjoy!
Note: I sometimes also add ten halved strings of green beans and five sliced baby marrows. These two ingredients do not require and pre-cooking and you can add them when you mix the Brussels sprouts, bacon and mushrooms. Yummy!