Brussels sprouts gratin with pearl onions - Everything Anna

Brussels sprouts gratin with pearl onions

We wonder where Brussels sprouts ever got their bad rep…. No one will decline these yummy morsels!
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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.