Recipe au gratin Brussels sprouts by of 15-11-2013 [Updated 19-04-2017]
After discovering the Brussels sprouts with this recipe, I got a taste for it and tried another recipe, this time to prepare the Brussels sprouts au gratin in the oven, I chose to flavor the dish with Asiago, but if you prefer you can also use only bechamel and parmesan. You can also find this recipe in this week's donnamoderna magazine where it is offered accompanied by one of my usual stories. Well friends luckily today is Friday and I'm looking forward to a home weekend where the password must be relaxation under the covers, so I hope that there are no unexpected events or forgotten commitments because I would suffer a real shock and given the period, it is not just the case :) So I leave you to today's recipe and I'm going to finish my work of the week, basins to those who pass by here.
How to make au gratin brussels sprouts
Clean the sprouts by cutting the base a little and removing the harder outer leaves.
Steam the sprouts for 15 minutes.
Arrange the sprouts in a greased baking dish.
Sprinkle with salt, pepper, grated Parmesan and pieces of Asiago.
Bake at 200 degrees for 10 minutes or until the surface is browned.