Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see Brussels Sprouts with Lemon and Thyme.
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This was good but not amazing and when I factor in the time it took to separate the Brussels sprout leaves, I probably wouldn’t make again. I often make the Creamy Brussels Sprout Gratin from Fine Cooking and everyone always wants the recipe. It’s so easy and can be assemble way ahead of time so I think I’ll stick to that one.
Thanksgiving also, great flavor and texture without being too heavy. Even the kids liked it. Definitely a do over. Get your significant other to peal the sprouts.
Made this for Thanksgiving. Excellent! I little time consuming to separate leaves but the results in tender leaves and not as strong of a brussel sprout flavor for those who are not fans. I used Mexican sour cream because I forgot to get the creme fraiche and it worked great. Served 12 people with rave reviews.
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