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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

Tried once. Croutons might actually be preferable to the fine bread crumbs.
Based on: https://www.bonappetit.com/recipe/coconut-brussels-sprouts-gratin

Nutrition Data

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}

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    "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"
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  "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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