SCREAMING HEADS: BRUSSELS SPROUTS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
- Preheat oven to 350 degrees F.
- Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
- Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
- Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
- Refrigerate for up to 1 week.
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Ethan Dahn
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to cook Brussels sprouts.
Kimberley Holloway
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hajji Arfan
[email protected]This dish is a must-try for any Brussels sprouts lover.
laura blanche
[email protected]I'm not a big fan of Brussels sprouts, but I loved this recipe!
Shahe Moustafa
[email protected]This is my new favorite way to cook Brussels sprouts. It's so easy and the results are amazing.
Asma Alhassan
[email protected]I made this dish for a potluck and it was a huge hit! Everyone wanted the recipe.
Naledi Motankisi
[email protected]This recipe is a great way to get kids to eat their vegetables.
Akidul on Fira
[email protected]I love the combination of flavors in this dish. The sweetness of the Brussels sprouts pairs perfectly with the tangy sauce.
Margaret Brooks-Wright
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's the perfect side dish for any occasion.
Ameerah Patel
[email protected]The screaming heads were a hit at my dinner party! Everyone raved about them.
Raheel Aslam
[email protected]This dish was delicious. It was easy to make and the result was impressive. My family loved it.
Everton Walker
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind! The sprouts were crispy on the outside and tender on the inside, and the sauce was rich and flavorful.