Ingredients
1 1/2 lb. Brussels sprouts, trimmed and halved
Extra-virgin olive oil, for drizling
kosher salt
Freshly ground black pepper
1 c. panko bread crumbs
1/2 c. freshly grated Parmesan
1/4 c. chopped parsley
1/2 c. heavy cream
2 cloves garlic, minced
1 c. Grated Gruyère
Preparation
Step 1Preheat oven to 425°. In a large casserole dish, add brussels sprouts and drizzle with olive oil, then season with salt and pepper. Bake for 5 minutes.Step 2In a small bowl, combine panko, Parmesan, and parsley; set aside. In another bowl combine heavy cream and garlic; pour over brussels sprouts and stir. Sprinkle gruyère evenly all over brussels sprouts and follow with an even coating of the panko mixture. Bake until golden brown, 20 to 25 minutes.Step 3Serve immediately.
