Brussels sprout casserole for Thanksgiving!
OIL USES: Bake
CHARACTERISTICS:Gluten-free
INGREDIENTS
SERVINGS: 4
- 3 tablespoons Unico Extra Virgin Olive Oil
- 2 shallots cut into slices
- 2 cloves of garlic, chopped
- 8 cups of fresh Brussels sprouts, cored and cut in half
- 0.25 teaspoon of kosher salt
- 0.25 teaspoon of black pepper
- 0.25 teaspoon of paprika
- 0.75 cup of heavy cream
- 0.75 cup of grated cheddar cheese
- 0.5 cup of grated Gruyere cheese (freshly grated is best)
- 6 rashers of cooked bacon
- 1 tablespoon chopped parsley for decoration
PREPARATION
1
Preheat the oven to 356 °F.
2
Wash the Brussels sprouts and cut them in half.
3
Heat the oil and add the sprouts, shallots and garlic. Season with the mixture of salt, pepper and paprika, and fry for 8 minutes.
4
After this time, pour the mixture into an oven dish. Pour in the heavy cream and sprinkle with the cheddar and Gruyere cheese. Finally, cover with the chopped bacon, and bake for 12 minutes, until the cheese melts and bubbles.
5
At this point, remove the sprouts from the oven and decorate with parsley and a pinch of pepper.
