Brussels sprouts gratin with pearl onions

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

We wonder where Brussels sprouts ever got their bad rep…. No one will decline these yummy morsels!

Ingredients

1 pound Brussels sprouts

1 cup pearl onions, skins removed

1 cup 35% whipping cream

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

1/2 cup panko (Japanese bread crumbs)

1/2 cup grated Parmesan cheese

Preparation

Cut large Brussels sprouts in half, leaving small ones whole. In large pot of boiling salted water, cook sprouts for 4 minutes; add pearl onions and cook for 3 more minutes. Drain and place in ovenproof casserole.

Preheat oven to 375°F. Stir whipping cream with salt and pepper. Pour over vegetables. Top with panko and Parmesan. Bake for 45 minutes, until top is golden and cream is bubbling. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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