Brussels Sprouts Three Ways

I'm just going to come right out and say it. I love brussels sprouts. And it's not just because they look so pretty in my favorite casserole dish.

I crave brussels sprouts. It seems as though at least two of my three kids share my passion for these little leafy green buds. I think my obsession with sprouts started when I saw this recipe here. I knew as soon as I read it I had to make it. I made it for Thanksgiving two years ago and it will definitely be on our table this year. I make a slightly modified version (below) since my husband is not a big fan of recipes with heavy cream (I know, he's strange).

Creamy Brussels Sprouts

1 medium onion, quartered and thinly sliced (I've also used diced onion)

3 garlic cloves, minced

2 tablespoons unsalted butter

2 pounds of brussels sprouts, trimmed and halved

1 teaspoon fresh thyme or 1/4 teaspoon dried thyme, crushed

1/2 cup reduced sodium chicken broth

1/2 cup heavy cream (or even a little less)

1/4 teaspoon ground nutmeg (don't leave this out! it really adds something)

1/4 cup finely shredded Parmesan cheese or Pecorino Romano cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly coat a 1.5 quart oval gratin baking dish with cooking spray. In a 12 inch skillet, cook the onion and garlic in butter over medium heat for 3 minutes or until softened. stir in the brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add the broth and bring to a boil. Simmer, stirring occasionally for 3-4 minutes or until the broth is evaporated. Add the cream and nutmeg. Cook for 4 minutes or until the mixture begins to thicken. Transfer to the prepared baking dish. Sir in half the cheese, all of the salt and pepper. Sprinkle the top with the remaining cheese. Bake uncovered for 20-25 minutes. Makes 8-10 servings for normal people 3-4 servings for someone like me who could eat these alone for dinner with a baguette on the side.

Here's what they look like fresh out of my oven. Yum.

My second favorite way to make brussels sprouts is quite different, but no less yummy. I can't remember what magazine I found this recipe in, because it's so simple I've never had to refer back to the recipe. My kids like the creamy brussels sprouts, but they tend to ask for seconds of these shaved ones.

Shaved Brussels Sprouts

2 pounds brussels sprouts

6 ounces thin sliced pancetta

Olive oil

Salt and pepper to taste

Shave the sprouts with a mandolin, be careful not make them too thin, try for slightly thicker than 1/8 of an inch.

If you don't have a mandolin, you'll just have to go out get one because I can't imagine slicing all these with a knife. But maybe you have better knife skills than I do, and and extra hour or two. Again, see how pretty they look.

Heat up a splash of olive oil in a saute pan and add the pancetta. I usually slice it into small, thin strips, but this diced pancetta was in my fridge so I went with it this time.

Once the pancetta is nice and crispy, drain off most of the fat out of the pan. Add another small splash of olive oil and toss in the sprouts. Saute for about 5 minutes. Add salt and pepper to taste, you won't need much salt since the pancetta is already quite salty. Serve and enjoy!

My third favorite way to eat brussels sprouts is also delicious. I simply roast them following this recipe. I don't have any photos of this one, but trust me, they are pretty and of course, yummy. This is probably my husband's favorite way to eat sprouts.

Any other sprout cooking methods that I must try?? I am dying to give this one a try from the Bobby Flay/Pioneer Woman Thanksgiving Throwdown.

*This post is dedicated to my friend Jenn. I've had this in my drafts for a couple of weeks. She asked me for the creamy brussels sprouts recipe and voila, I was motivated.