Fall is my favorite season. Easily. For me, fall means apple picking, tights and sweaters, and the drag races. At 38.5 weeks pregnant, I doubt that any of those things are in my immediate future. I may attempt a trip to Crafty Bastards. We'll see.
For now I will channel my fall needs through seasonal dishes. One of my favorite fall foods are brussels sprouts. Usually I roast them, but I came across this recipe in Fine Cooking and thought I would give it a go. This dish has a lot of cream and parmesan cheese; it's rich, for sure. Sorta like a big dish of macaroni and cheese. I could feel guilt about it or look at it with a different angle: since I've been craving macaroni and cheese lately this dish fits the bill with a few extra nutrients.
I didn't change the recipe at all. You can find it here.
I promise, there are green things under all that cheese.