Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.
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This recipe is delicious as written, and it is also a lot of fun to play around with. I like to reduce the fat by using non-fat sour cream mixed with 1 tsp. of flour in place of the heavy cream. And I like to make it with a mix of vegetables. I've tried substituting cauliflower florets for half the Brussels sprouts, and I've also tried a melange of sprouts, cauliflower and halved baby potatoes. Both of these variations are very tasty. When using cauliflower and/or potatoes, I par-cook them in the microwave before assembling the gratin to reduce the baking time.
Outstanding! Will make you love Brussels Sprouts and crave more! Easy too!
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