Thursday, October 13

Brussels Sprouts Win!

If you think you do not like Brussels sprouts; please try them prepared this way! I personally do not like steamed or boiled Brussels sprouts, which is how my lovely grandma used to make them. ICK! Then I learned that way of cooking them intensifies the crucifer  flavor. (The strong cabbage like taste)
This is an easy way to prepare them that masks the usual strong flavor. I "Julified" them but if serving to kids or a picky husband add more cheese and/or prepare with whole milk or heavy cream to give more flavor. I promise the small amount of red pepper flakes will not make it too spicy but just enough!
Comment on this post when you try these :)

Brussels Sprouts Au gratin: 4 servings
1 lb. brussels sprouts
1/2 c. skim milk
1/2 c. reduce fat cheddar cheese
salt and pepper, to taste
1/8 tsp. crushed red pepper flakes
1/3 c. bread crumbs
1 Tbsp EVOO (olive oil)

1.Preheat oven to 400 degrees and bring water to a boil in a medium pan.
2. Cut off the bottom core of brussels sprouts & then cut in half long ways. (Some of the outer leaves will fall off-I use them) Place in a colander and rinse in cold water. Blanch in boiling water for 4 minutes.
3. Transfer blanched brussels sprouts to a greased baking dish.
4. In a small bowl mix: milk, cheese, salt, pepper and red pepper flakes. Pour over brussel sprouts.
5. In another small bowl mix bread crumbs and EVOO. Sprinkle on brussels sprouts.
6. Bake for about 15 minutes or until browned.

4 WW pts. per serving

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