Ingredients
2 pounds fresh Brussels sprouts, quartered1 tablespoon olive oil1/2 teaspoon salt, divided1/4 teaspoon pepper, divided3/4 cup cubed sourdough or French bread1 tablespoon butter1 tablespoon minced fresh parsley2 garlic cloves, coarsely chopped1 cup heavy whipping cream1/8 teaspoon crushed red pepper flakes1/8 teaspoon ground nutmeg1/2 cup shredded white sharp cheddar or Swiss cheese
Preparation
Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°.
Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form.
Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
