Hands down our most favorite Brussels Sprouts recipe! Creamy, tangy, cheesy...I mean, seriously? WHATS NOT TO LOVE!
2 lbs Brussels Sprouts
2 cups heavy cream
2 Tbsp prepared horseradish (from jar)
1 1/2 cups freshly grated Parmigiana Reggiano cheese, divided into two 1 cup and 1/2 cup
kosher salt and fresh cracked pepper
1/2 cup breadcrumbs
2 Tbsp butter, melted
Preheat oven to 375 degrees.
Trim the ends off the Brussels sprouts, if needed. Bring a large pot of water to a boil. Add the Brussels sprouts and boil until soft, yet still have a slight bite -- approximately 7 minutes. Drain Brussels sprouts and rinse briefly in cold water.
Chop the Brussels sprouts roughly in thirds, or in half if smaller in size. Transfer to a buttered 2-quart baking dish.
In a small bowl combine the heavy cream, horseradish, 1 cup parmesan, plenty of salt, and pepper to taste. Pour cream mixture evenly over the Brussels Sprouts.
In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter. Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 20 minutes, or until the topping browns and cream is thick and bubbly.