I am always pleased to find a new way to serve up brussels sprouts in disguise…
Personally, I will eat them plain, on their own! (I love plain veg!) But in our house they go down better with garlic oil and a sprinkling of parmesan, or in this case with cream and cheese… Well, almost anything tastes good if you add some cream and cheese to it!
A rich side dish for Christmas? Sunday dinner?
Brussels Sprouts Gratin
Preheat oven to 180°C.
Boil/steam your brussels until just tender. (I add a bay leaf or two to the water, which stops the smell of brussels permeating the whole house! It works for cauliflower, cabbage etc too.) Drain, and place in an ovenproof dish. Pour just enough cream over the sprouts to half cover them. (I used about half a pound of sprouts and 1/2 cup of cream) Mix 75g (1 cup) grated parmesan cheese and 25g (1/3 cup) fresh wholemeal breadcrumbs, and a little black pepper. Sprinkle this on top. Bake for 30 minutes.
A bit naughty, but very nice!
How do you serve up Brussels Sprouts?
Words and Herbs 
Yummy. Never thought of trying them this way….
Hi Donna. You’ll have to give them a go… good for guests if you’re not sure whether they like brussels or not!
Hmmm… I have some Brussels Sprouts just waiting for this. I love them too, and have had to disguise them often for the household.
Hope your house enjoys these Alice!
I like Brussels Sprouts plain and as Gratin. The advice with the bay leaf is welcome – I don´t like the smell all day long.
I’m not sure where I learned about the bay leaf, but it really helps! 😀
Oh, I would love this!
I think you could convert anyone with a phobia about sprouts if you add cream and cheese! (Or garlic!) 😉
Always knew myself to be peculiar: love Brussels Sprouts, cook them often in the winter months and do not find the aroma the slightest bit offensive. Would not think for a moment I should ‘disguise’ them, but oft slice them quite finely when making an Asian stirfry! Cooks at the same speed as other vegetables and gives the dish that je ne sais quoi crunch and piquant taste! Garlic: yes; parmesan: perhaps; cream: a definite no-no 😀 !
I wouldn’t disguise them myself, but not everyone is as keen on them as me. I think a lot of people have had a bad brussels experience… if they are overcooked they can be strong and mushy! Personally I like them cooked through, so I don’t think the stir-fry is for me. But I sometimes cook them until barely tender and then finish them in a little hot garlic oil. 😀
Great receipe for brussels sprouts. The bay leaf is such a good idea..
I’ve been doing the bay leaf thing for years now… works a treat. 😉
Looks yummy! I love Brussels sprouts, but I usually cook them either with a white sauce or without any addition except salt and pepper. I’m going to have to give this a shot; I totally agree with your “cheese and cream” adage! 🙂
White sauce is another good idea. My mum only made white sauce for marrow, but it would go well with sprouts too. 😀
Now, I know I would love these little sprouts cooked up like this! It would be a great change from what I usually do. xx
With all that cream I suppose it’s only for special occasions, but it is a nice change from the usual (healthier!) recipes. How do you usually cook yours?
Yum! I love Brussel’s Sprouts and don’t need much to encourage me to serve them. But when I entertain, it seems disguised is better! This is an excellent way to go!
I don’t understand why so many people don’t like them – maybe they’ve eaten some that weren’t cooked properly? This is one way of converting a few dinner guests who are not keen!
I love Brussel Sprouts and I confess to cooking excess so that I can eat them cold later from the fridge! I’d like to try your recipe for “special” and I will try the bay leaf trick immediately.
I’ve never eaten them cold, but imagine they’re rather nice!
This looks good – adding cream and cheese to sprout sounds like a fantastic idea! I was inspired by another blog post to try using sprouts in a flan, with wensleydale and walnuts – very good!
The combination of sprouts and walnuts does sound very tasty!
I roasted them for our Thanksgiving meal after the one we spent in VT and ate them COLD for next days breakfast lol what has happened to me on this journey to be the healthiest I can be 🙂
I must try them cold very soon! (I will have to cook a few extra to leave till the next day!)
🙂 mine were ice cold and I was HUNGRY 🙂
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my least favourite vegetable, will give it a try cooking it like this!
They are so delicious – hope this combination convinces you!
Cathy, this is just what the doctor ordered on such a wet and windy day. I cannot wait to give it a try.
Great! It is definitely what I would call “comfort food”, so hope it brings you some comfort on such a grey day!
I always thought brussel sprouts were cute but I would never eat them, perhaps if they were in disguise under all that parmesan…but i don’t know… 😉
That’s a shame – yes, they are cute, but as long as they are not overcooked they also taste fresh and earthy. Maybe you’ll give them another chance this winter…. 😉
Mmmhhh cream and cheese sounds gooood but brussel sprouts? I´m not sure all the cream and cheese can disguise the taste of brussel sprouts 😉
I can tell you’re not a fan of sprouts… I dare you to try this recipe though! 😉
Weeellll… Because you dared me I tried the recipe. As I said the cream and cheese couldn´t quite hide the taste of brussel sprouts. Oh dear they´re so bitter, even though I bought some fresh brussel sprouts at the market. I like your potatoe and cheese pie much better!
I’m glad you tried it! Shame you’re still not convinced!
Looks crispy, creamy and healthy. Thanks for sharing.
Glad you like it! (Don’t know about the “healthy” bit, with cream and cheese!) LOL!
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Thanks! 😀
thank you 🙂
btw love Brussels Sprouts
usually just grill them in oven with olive oil salt and pepper but this sounds good 🙂
That sounds very good too!
What a yummy way to eat brussels sprouts!
Maybe not the healthiest way, but definitely yummy! Thanks for visiting!