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Read this articleDinner Tonight: Creamy Brussels Sprouts Gratin with Blue Cheese
When cooking brussels sprouts, my go-to method is caramelizing them as much as possible. Often, I just start them cut-side down in a cast iron skillet until golden, then finish them in a blazing hot oven with a splash of balsamic vinegar. But that's not the only way to dress them up. Who can argue with Nigel Slater's brussels sprouts technique, especially when he suggests a recipe as decadent as this one? Robed in a sauce of cream, blue cheese, and whole grain mustard, they're cooked down... Continue reading »
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