Growing up, I HATED brussels sprouts… with a passion!
My Dad loved them, but even the smell of them cooking would be enough for
me to scrunch up my face in disgust. As an adult, I’ve been trying things
more and more, and once I tried them sautéed
with some hazelnut butter, or roasted
on a sheet pan, I realized, I’d be totally missing out. Sprouts are
fantastic!! But once I tried them this way, sautéed with shallots and
garlic, drizzled with cream, smothered in gooey cheese and topped with crispy
bacon… I officially fell in LOVE
The smell of these brussels sprouts cooking was
mouthwatering, and taking the photos for this post was pure torture… I wanted
to eat some!! Once this photo shoot was over, I literally stood there
eating forkful after forkful before I realized I should probably save some for dinner to
share lol.
You may have seen recipes like this floating around on
Pinterest, but most of them require you to make a béchamel sauce before baking.
That certainly isn’t incredibly difficult or even time consuming, but I
wanted a recipe you could literally just add things to the pot (after sautéing)
and bake. Easy. Peasy.
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