Serves 8 / Prep time: 15 minutes / Cook time: 30 minutes
Brussels sprouts are often left in the produce section of the grocery store because they look complicated to cook. And if you have ever overcooked them, they produce an extremely unpleasant sulphur-like odor. You should rethink this nutritional powerhouse because they are delicious and have many health benefits. Brussels sprouts help fight cardiovascular disease and cancer, lower cholesterol levels, and can improve thyroid function. And they really are easy to cook well.
8 bacon slices
1 pound Brussels sprouts,
blanched for 10 minutes and cut into quarters
1 cup shredded Swiss cheese, divided
¾ cup heavy (whipping) cream
1. Preheat the oven to 400°F.
2. Place a skillet over medium-high heat and cook the bacon until it is crispy about 6 minutes.
3. Reserve 1 tablespoon of bacon fat to grease the casserole dish and roughly chop the cooked bacon.
4. Lightly oil a casserole dish with the reserved bacon fat and set aside.
5. In a medium bowl, toss the Brussels sprouts with the chopped bacon
and ½ cup of cheese and transfer the mixture to the casserole dish.
6. Pour the heavy cream over the Brussels sprouts and top the casserole with the remaining ½ cup of cheese.
7. Bake until the cheese is melted and lightly browned and the vegetables are heated through, about 20 minutes.
8. Serve.
PAIRS WELL WITH
This rich dish needs a simple entrée on the plate so that you
don’t feel too full at the end of the meal. Consider Italian Beef Burgers or Rosemary-Garlic Lamb Racks (page 96).
PER SERVING
Calories: 299; Fat: 11g; Protein: 12g; Carbs: 7g; Fiber: 3g;
Net Carbs: 4g; Fat 77%/Protein 15%/Carbs 8%