brussels sprouts gratin

I love how so many of the fall fest cooks are writing about brussels sprouts.
They have a reputation, those tiny wee cabbages, and somewhere along the line they became something that people thought they didn’t like.
We all know that’s just a big fat lie.
Brussels sprouts are so, so good. We all know that, right?
When I started making Heidi’s golden brussels sprouts, I stopped looking for new recipes. Those babies never make it to the table–I eat them out of the pan as if they were peanut m&ms. Only I can eat more and not feel gross–just vaguely brussels sprout-y, which I appreciate. But I’ve hit that point in the fall, that moment where everything calls for butter and breadcrumbs and heavy cream. It’s cold, and I don’t know about you, but my heart (and by my heart I mean soul) needs extra fat. And breadcrumbs too.

By the way, anyone else’s kids freaking out this week? Daylight savings transitions seem to get into their cells and make them scream. Anyone else? Tell me I’m not alone.

I’m just going to keep piling on the breadcrumbs and hope for the best.

Brussels Sprouts Gratin
loosely adapted from Alice Waters, the art of simple food

1 pound brussels sprouts, outer leaves removed and stems trimmed
1/3 cup breadcrumbs
1/4 cup grated parmesan
1/2 cup half and half
2 tablespoons butter
salt and pepper

Preheat the oven to 400 degrees. Bring a large pot of salted water to boil. Cook the brussels sprouts in the water for 10 minutes, then drain. Chop them roughly, and transfer to a small casserole or gratin dish. Pour the cream over the brussels sprouts, then the parmesan, then the breadcrumbs, and then a sprinkling of salt and pepper. Dab bits of butter here and there, and bake for 20 minutes.