Brussel sprouts are one of my favourite vegetables, I think they’re generally underrated because as kids a lot of us were served bland boiled sprouts. This one isn’t for the lactose intolerant; the sprouts are slathered in cream along with a mix of mozzarella and parmesan to compliment their flavour and then baked so they’re crisp on top.
Cheesy Baked Brussel Sprouts
This one isn’t for the lactose intolerant; the sprouts are slathered in cream along with a mix of mozzarella and parmesan to compliment their flavour and then baked so they’re crisp on top.
Servings: 4
Ingredients
- 300 g brussel sprouts halved
- 300 ml thickened cream
- 100 g grated mozzarella
- ¾ cup grated parmesan
- 1 tablespoon olive oil
- ½ white onion
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- salt and pepper to taste
Instructions
- Preheat oven to 200°C. heat the oil in a skillet over medium heat and sauté the oven for 10 minutes or until softened.
- Add the sprout and sauté a further 6 minutes or until browned and starting to soften.
- In a small bowl, mix together the cream, dried herbs, garlic and cheeses. Pour over the sprouts then transfer to the oven and bake for 25 minutes or until browned.