Looking for something that tastes like stuffing, but doesn’t have the calories of stuffing for Thanksgiving? This Brussels sprout bake is a close second! Don’t like the taste of Brussels sprouts? Don’t worry, boiling them slightly (like you do in this recipe) will minimize that cabbage flavor – a trick I learned while working with a local chef. Also, I called them ‘brussel sprouts’ for more than half my life until I learned this recipe and their proper name ‘Brussels sprout’ – named after the Belgium city – you learn something new everyday!
What you will need:
- 1 lb brussels sprouts, trimmed & halved through stem
- 5 tbsp extra virgin olive oil
- 2 tbsp herbed de Provence or Italian herb blend
- 1 cup panko bead crumb or gluten free panko
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup finely chopped de-veined kale
Directions:
Preheat oven to 400 degrees
Cook Brussels sprouts in a large pot of boiling water for about 5 mins. Transfer to a large bowl.
Combine 3 tbsp. olive oil with herbs and pour over Brussels sprouts, turning to coat well. Stir in 3/4 cup of panko.
Place leeks on the bottom of a medium cast iron skillet and then layer with carrots and kale and top with Brussels sprouts.
Sprinkle with remaining 1/4 cup panko and drizzle remaining 2 tbsp oil on top.
Bake for 18-20 mins, until panko is browned.
Makes 4 servings
