- Cook Time
- Prep Time
- 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
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.