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Brussels sprouts gratin

A creamy, tasty brussels sprouts casserole.

Ingredients

  • 20-22 small to medium brussels sprouts

  • 1 tbsp salt

  • zest of 1 large lemon

  • 1 13.5-ounce can of full-fat coconut milk - or 400 mL bechamel sauce?

  • 2 tbsp extra-virgin olive oil

  • 1 tsp black pepper

  • 1 tsp nutmeg

  • 1.5 cups fine dry breadcrumbs, or... croutons?

Method

  • Preheat oven to 350˚F.
  • Bring 4 cups water to a boil in a medium saucepan.
  • Remove stems from each brussels sprout, then cut each into quarters.
  • Season boiling water with 1 tbsp of salt, the add brussels sprouts, and cook for 4 minutes.
  • Drain brussels sprouts in a colander, and run cold tap water over them for about 30 seconds to prevent them from overcooking. (We'll be baking them as well!)
  • Whisk together the lemon zest, coconut milk, oil, pepper, nutmeg, and 1.5 tsp salt.
  • Add everything to a baking dish, and gently toss the brussels sprouts to coat them in the sauce. Scatter breadcrumbs over top.
  • Bake uncovered until top is golden and coconut milk has thickened slightly, about 30 - 35 minutes. Let cool 10 minutes before serving.

Notes

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
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  "status": "✍️ Tried Once",
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  "summary": "A creamy, tasty brussels sprouts casserole.",
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  "ingredients": [
    "20-22 small to medium brussels sprouts\n",
    "1 tbsp salt\n",
    "zest of 1 large lemon\n",
    "1 13.5-ounce can of full-fat coconut milk - or 400 mL bechamel sauce?\n",
    "2 tbsp extra-virgin olive oil\n",
    "1 tsp black pepper\n",
    "1 tsp nutmeg\n",
    "1.5 cups fine dry breadcrumbs, or... croutons?\n"
  ],
  "method": "*   Preheat oven to 350˚F.\n*   Bring 4 cups water to a boil in a medium saucepan.\n*   Remove stems from each brussels sprout, then cut each into quarters.\n*   Season boiling water with 1 tbsp of salt, the add brussels sprouts, and cook for 4 minutes.\n*   Drain brussels sprouts in a colander, and run cold tap water over them for about 30 seconds to prevent them from overcooking. (We'll be baking them as well!)\n*   Whisk together the lemon zest, coconut milk, oil, pepper, nutmeg, and 1.5 tsp salt.\n*   Add everything to a baking dish, and gently toss the brussels sprouts to coat them in the sauce. Scatter breadcrumbs over top.\n*   Bake uncovered until top is golden and coconut milk has thickened slightly, about 30 - 35 minutes. Let cool 10 minutes before serving.\n",
  "notes": "*   Tried once. Croutons might actually be preferable to the fine bread crumbs.\n*   Based on: <https://www.bonappetit.com/recipe/coconut-brussels-sprouts-gratin>\n",
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