The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
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