Food Network Magazine is a Great Source of Holiday Recipe Ideas

My husband Keith is now a big fan of brussels sprouts. Look at the beautiful stalk he found at Trader Joes last week! He had several other shoppers query him about how to cook brussels sprouts, and while he was in the produce aisle he literally sold three other customers on buying some and trying them!

When I attended Wise Traditions conference before Thanksgiving, I happened to pick up from the newstand a copy of the holiday issue of Food Network Magazine. In it, I found several side dish gems! Turkeys are standard fare for the family gathering, but the foodie in me loves to play with new variations on the festive side dishes that accompany Tom Turkey on the dinner table.

This past weekend, my side of the family came over for our pre-holiday gathering and opening gifts. I made this recipe for Brussels Sprouts Gratin and even those who thought they didn’t care for this veggie, became converts. Keith piped up that buying brussels sprouts  in season is the secret, but all the wonderful farm fresh cream and butter in this dish, is another reason it made my relatives swoon!

Brussels Sprouts Gratin

Serves 8

2 TBL raw butter, plus more to coat casserole dish

1 stalk brussels sprouts (or 1 lb)

pinch of red pepper flakes (optional)

1/2 cup raw cream

1/2 cup hard aged raw cheese of your choice

1/2 cup whole wheat breadcrumbs (I used crushed crispy pancakes)

celtic sea salt

freshly ground pepper



Slice the End Off and the Outer Leaves are Removed

Preheat oven to 400 degrees. Butter a two quart casserole dish.

While preparing the sprouts, bring a large pot of salted water to a boil.

Remove sprouts from the stalk. Cut ends off and the outer leaves will fall off.  As each is stemmed, put sprouts in a large strainer. When all the stems and outer leaves are removed, to rinse with veggie wash. ( I save and freeze the stalk, stems and outer leaves for making veggie stock at a later date.)

Add the brussels sprouts to the boiling water and cook until tender 8-10 minutes.


Ready for the Oven

Drain brussels sprouts and coarsely chop. Fill the buttered casserole dish with the chopped sprouts, spread evenly over bottom of the dish. Add salt, pepper and red pepper flakes.

Grate the raw cheese.

Pour cream over top and mix gently to coat the vegetables. Spread grated cheese over the top. Sprinkle with breadcrumbs. Dot with the butter.

Bake the gratin in the oven until bubbly and golden brown.

Serve with a smile!

Kimberly Hartke is a homemaker with a penchant for real food.

This post is part of the Real Food Wednesday blog carnival.  Taste other yummy seasonal recipes and holiday ideas on Kelly the Kitchen Kop blog.

To find healthy fats and butter products, such as used in this recipe, please visit our Resources page.