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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Nutty Swiss cheese — fondue, French onion soup, croque monsieur
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Shallow oval dish — potato gratin, crème brûlée, baked eggs
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Nutty Swiss cheese — fondue, French onion soup, croque monsieur
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Pre-heat your oven to 400. Wash the sprouts, trim the ends & cut in half. Shake off excess water & lay them in a shallow roaster, casserole & gratin dish big enough to hold them in a single layer. Some overlapping is fine; you just don't want them piled up on top of one another or they'll steam rather than roast. Add 1 Tblsp. of the olive oil, and toss them around until they're all coated with oil. Sprinkle on some salt & pepper. Roast them for 25 minutes or so; you want them to start browning & crisping but not burnt! While those are roasting, do two things: 1. measure out the whipping cream & stir in the nutmeg until its evenly distributed; set aside. 2. mix the bread crumbs, grated cheddar, garlic powder, and 1/4 teaspoon each of salt & pepper. Toss these together, then drizzle a Tblsp. of olive oil over this topping mixture and toss it around again until that's evenly distributed throughout. The little bit of oil helps the bread crumbs crisp up lovely when you put it in the oven. After you take your Brussels sprouts out of the oven, drizzle the nutmeg/cream over them & stir it around a bit until the sprouts are coated with cream. Then sprinkle on the topping mixture. Put it back in the oven for another 20 minutes until the topping's nice & crispy. Remove from oven & let it cool for maybe 5 minutes while you get everything else to the table. I hope you enjoy!