As promised, here is the link to the Williams Sonoma recipe that I mentioned a couple of posts ago. It features one of my favorite vegetables, the Brussels sprout. Even if you think you don’t like the tiny cabbage-like veggie, one taste may make you change your mind.
There are several recipes for Brussels sprouts on the Williams Sonoma website [link]. And this is the one I chose to serve at Thanksgiving this year and which I recently took to the holiday faculty party. (I heard rumors it was very good).
Here it is hot and bubbly and right from the oven.
This recipe is a little time-intensive, but the rich flavor is so worth the effort. It calls for an 8-oz. jar of caramelized shallots, which are available at the Williams Sonoma store or on their website. I used the jarred version for Thanksgiving, but did them myself for the most recent dinner.
The cutting and peeling of the shallots took some extra time.
And then there was the actual caramelizing. But at $8.00 per jar, doing the shallots yourself makes a lot more sense.
It also takes awhile to prepare the Brussels sprouts. But the topping is a breeze. I used Panko bread crumbs for mine.
I’m finishing adding the top layer in this last photo and for this one, I poured just a little bit more cream over the top of the vegetables. I also reduced the lemon zest in both the gratin and the topping. It’s a bit fattening with the gruyere cheese and the heavy cream, but I like doing a little food sinning around the holidays, don’t you?
Hope you like it. Until tomorrow, my friends . . .