Panko Brussels Sprout Bake

I’ll come back soon and update this with pictures, but here’s a quick Brussels sprout dish that will wow at your next gathering!

You Need:

1 bag Brussels
2 shallots
4 cloves garlic (minced)
1/2 cup chopped celery (optional)
2 cups panko
All-purpose flour
1 cup heavy whipping cream
butter
1 cup whole milk
manchego cheese
parmesan cheese
salt and pepper

Lightly steam Brussels, wait for them to cool and cut stem buds off, then in half long ways. Set aside. Sauté garlic, celery and shallots with avocado oil and a touch of butter until shallots are translucent and celery is tender. Toss this mixture with the Brussels and put into a greased baking dish. Whisk heavy cream, milk and a tbsp of melted butter and pour over the top. Grate as much manchego cheese as you want (measure with your heart) and sprinkle 3/4 cup grated parmesan cheese over the top and mix in the dish to combine.

Crumble:
Mix bread brumbs with butter and a bit of all purpose flour (until it is the consistency of a crumble mixture). Crumble over the top to make a crust.

Bake on 375 degrees for 25 minutes or until sides are bubbly and crumble is golden brown. You may want to cover with foil so that the top doesn’t burn.

Bon appetit!