The Mighty Brussel Sprout

Greatly underrated are these wee bitty little cabbages. Done right you'll pull out their melty caramelized golden deliciousness. These are my two go to recipes. The first is more of once or twice a year thing but you'll find me rocking the second recipe quite often. Enjoy!

Aunt Cindy's Addictive Sprouts


2.5-3 lbs       Brussel Sprouts

1 pint             Heavy cream

6 cloves         Garlic 

1 Stick           Butter

1 1/2 Cup      Parmesan cheese, grated

1 C                  Plain bread crumbs

Salt & Pepper to taste

1. Clean, halve and steam the sprouts until tender

2. Saute the garlic in a large stovetop pan in half a stick of butter. 

3. Melt the remaining butter

4. When garlic is golden add 3/4 pint of cream and reduce for 15 minutes.

5. Add the sprouts

6. Add 1 Cup parm & 3/4 Cup of bread crumbs plus salt and pepper to taste.

7. Put the remaining breadcrumbs in the melted butter

8. Transfer sprouts & cream mixture to shallow baking dish and sprinkle breadcrumb butter mix on top.

9. Spread the parmasen on top and pour remaining cream over everything and bake for 25 minutes or until golden brown. 

Roasted Sprout Nomminess

2.5-3 lbs         Brussel Sprouts

1-2 Tbs           Melted butter or olive oil

1/2 C               Balsamic vinegar

6-8 cloves      Garlic minced/smashed

1 Tbs               Fresh tarragon

Salt & Pepper to taste

1. Heat oven to 400 degrees

2. Trim the bottom of the sprouts and put an x in the stems to evenly steam

3. Mix all the other ingredients together and pour over the sprouts. 

4. Transfer to a shallow baking dish and cover with tin foil and put in the oven. 

5. Bake for 35-45 minutes then peak under the foil and pull one out for sampling. If it is tender uncover the dish and place back in the oven until brown. This will require a few flips of the sprouts to get the best caramelized bits. If it isn't tender then close the foil back over the top and put back in the oven until it is tender, then proceed with the browning.