Culinary Guides

This is pure cold-weather comfort: tender Brussels sprouts and earthy mushrooms folded into a cream sauce, topped with bacon, toasted walnuts, cheddar, and onion, then baked until bubbling. It is rich enough to anchor a fall supper and right at home next to a roast.

Ingredients

For the topping

• 4 slices thick-cut bacon, finely chopped
• 1 medium-sized onion, diced
• 1/2 cup walnuts
• 1/2 cup parsley, finely chopped
• 1/2 cup shredded extra-sharp cheddar cheese

For the Brussels sprouts

• Salt (for the cooking water)
• 1 pound Brussels sprouts, halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms (any variety or mix), roughly chopped
• Hefty pinch of freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream

Directions

Make the topping

1. Heat the oven to 475F (245C).
2. In a large cast iron skillet, cook the bacon over medium heat until lightly crisp. Remove to paper towels.
3. In the drippings (about 1 tablespoon), cook the onion until soft, about 8 minutes, then move to a bowl.
4. Toast the walnuts in the same skillet until lightly golden, about 5 minutes, and add to the bowl with the bacon. Toss with the parsley and cheddar. Set aside.

Blanch the sprouts

1. Bring a large pot of salted water to a boil. Blanch the halved sprouts 5 minutes, then plunge into ice water, drain, and set aside.

Make the mushrooms and sauce

1. Wipe out the skillet and melt the butter over medium-high heat. Add the mushrooms with a pinch of salt and pepper and cook until they release their liquid, about 4 to 5 minutes.
2. Add the garlic and nutmeg and cook 1 to 2 minutes. Sprinkle in the flour and cook 1 minute.
3. Add the chicken broth and simmer about 1 minute, then lower the heat, pour in the cream, and cook until thickened, about 6 to 8 minutes.

Assemble and bake

1. Off the heat, stir in the blanched sprouts until coated. Scatter the topping over the top.
2. Bake about 15 minutes, until bubbly and golden. Cool slightly before serving.

Grower's tip: Brussels sprouts sweeten in the cold, so leave the stalks in the ground through the first hard frosts before you pick. Harvest the firm sprouts from the bottom up, snapping them off as each one sizes up.

A handful of grated Parmesan or Gruyere over the top before baking makes an even crispier crust.

Grow the two stars of the dish yourself: a row of Brussels sprouts for fall, plus onions and parsley for the topping.