Yep, you read that right - brussels sprouts. I don't have any good memories of eating brussels sprouts before this (sorry, Mama... and Grandma...). But I decided to try and see if there was something I could do to make them more enjoyable, and it worked! Cheese makes almost everything better, right?
Creamy Garlic Brussels Sprouts
12-15 fresh brussels sprouts (fresh, cleaned and halved)
1 cup whole milk (you could use cream, but don't use skim)
2 cloves minced garlic
1 cup shredded romano
1/4 cup dried cranberries
pinch nutmeg
pinch pepper
Place the brussels sprouts cut side up in a baking dish, and sprinkle cranberries around them. Sprinkle cheese on top. In a separate bowl, combine milk, garlic and pepper. Pour over the sprouts, and sprinkle the dish lightly with nutmeg. Cover the dish and bake at 300 for 1 hour. Uncover and bake another 15-20 minutes until golden brown.
*You don't need to add salt - the romano cheese has plenty!
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