Recipe from:Andy Baraghani
Servings: 8
Total Time: 55 minutes
Ingredients:
- ½ cup extra-virgin olive oil, divided
- 2½ pounds Brussels sprouts, trimmed and halved
- 3 medium leeks, white and pale-green parts, roughly chopped
- 6 garlic cloves, thinly sliced
- 2 cups heavy cream
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
- 1 cup coarse breadcrumbs or panko
- ½ cup finely chopped parsley
Directions:
- Heat the oven to 425°F.
- Heat ¼ cup olive oil in a large, high-sided skillet or Dutch oven. Add the Brussels sprouts and cook over medium-high heat until nicely charred in spots, about 5–7 minutes.
- Add the leeks and garlic and cook for another few minutes, just until they begin to soften.
- Lower the heat and add the cream. Simmer until the cream has reduced substantially and coats the sprouts, about 8–10 minutes. Stir in the lemon zest and season generously with salt and pepper.
- Transfer the mixture to a shallow baking dish. Combine the breadcrumbs and parsley with the remaining olive oil and season with salt and pepper. Scatter over the Brussels sprouts.
- Bake uncovered until the breadcrumb topping is crisp and golden, about 15–18 minutes. Let cool for a few minutes before serving.