brussels sprouts augratin

Brussels sprouts seem to be a vegetable that conger up immediate reactions of yuck frommost people – myself included. However, they’re actually a vegetable that I’ve never even tried until recently. Growing up I was extremely picky on vegetables. In my veggie world there were only 3 I would eat – corn, peas & potatoes. Nothing else, period. Being that I was so picky my mother would never have dreamed to try to make something as foreign as brussels sprouts!

As I’ve grown older and wiser I’ve found that I like most any vegetable, or at least can figure out a way to make them taste good. Take Brussels sprouts, what doesn’t taste good once you add cheese, garlic & onion?

Brussels Sprouts AuGratin

1.5-2 lb Brussels sprouts, ends trimmed and cut in half
2 T oil or fat (butter, olive oil, coconut oil or bacon grease will work)
1 small onion, diced
3 cloves garlic, minced
1/2 block cream cheese
1/2 C. sour cream
1/4 C. grated Parmesan cheese
dash pepper

Heat oven to 350 degrees.

In a large skillet cook the onion and garlic in the oil/fat over medium heat until just starting to brown. Meanwhile, halve the Brussels sprouts and place in a single layer in a shallow baking dish, set aside (can also use a deeper casserole dish, but it will take longer to bake). When onions begin to brown, stir in remaining ingredients, heating until warm and smooth. Pour over Brussels sprouts and stir to cover them well. Cover with foil and bake for 30 minutes. After 30 minutes stir them up & return to oven uncovered to let the cheeses brown for 20-30 more minutes, or until desired tenderness of the sprouts.

















Shared at Monday Mania at: thehealthyhomeeconomist