We wonder where Brussels sprouts ever got their bad rep…. No one will decline these yummy morsels!
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 pound Brussels sprouts
  • 1 cup pearl onions, skins removed
  • 1 cup 35% whipping cream
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup grated Parmesan cheese

Preparation

Cut large Brussels sprouts in half, leaving small ones whole. In large pot of boiling salted water, cook sprouts for 4 minutes; add pearl onions and cook for 3 more minutes. Drain and place in ovenproof casserole.

Preheat oven to 375°F. Stir whipping cream with salt and pepper. Pour over vegetables. Top with panko and Parmesan. Bake for 45 minutes, until top is golden and cream is bubbling.