Brussels Sprouts Au Gratin

• 2 pounds fresh Brussels sprouts, quartered
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 3/4 cup cubed sourdough or French bread
• 1 tablespoon butter
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, coarsely chopped
• 1 cup heavy whipping cream
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground nutmeg
• 1/2 cup shredded white sharp cheddar or Swiss cheese

1. Preheat oven to 450u0b0. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400u0b0.
2. Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form.
3. Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

brussels sprouts, olive oil, salt, pepper, sourdough, butter, parsley, garlic, heavy whipping cream, red pepper, ground nutmeg, white sharp

Taken from www.tasteofhome.com/recipes/brussels-sprouts-au-gratin/ (may not work)