My new food obsession: Brussel sprouts! It turns out I love these elegant little vitamin-bombs. I had been having them roasted, but now my Finnish roommate has once again shown me the joys of heavy cream.

Before you shriek, “On no!,” a few words on how to enjoy cream: Skip the carbs. Pair this dish with a lean protein (chicken or fish), and you’ll have room for the extra calories (about 100 from the cream per serving).

BEAUTIFUL BRUSSELS

Note: You can make these in a small casserole dish, or in individual souffle cups, a lovely presentation for dinner parties. If you use individuals cups, use the petite Brussels. Serves 4, or two as a main dish.

The dish gets tastier the more you increase the cream to milk ratio, but here I use 1:1 to keep it light. You may want to experiment. Evaporated milk could be interesting…

2 cups petite or regular Brussels sprouts (frozen or fresh)
8 tablespoons heavy cream
8 tablespoons ff milk (or whatever fat level you’d like)
4 tablespoons parmesan (or other cheese)
dashes of salt and pepper (to your taste)

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. If using frozen Brussels sprouts, defrost in microwave. Chop each sprout in half.
3. Mix brussels with cream, milk, salt, pepper, and parmesan, reserving one tablespoon of parmesan to sprinkle on top.
4. Dump mixture into souffle cups or casserole dish, top with parmesan, and cook for 20 minutes, uncovered.
5. Serve and enjoy!