1 large onion, chopped
2 tablespoons butter (can use 1/2 oil, 1/2 butter)
Salt to taste
1 tablespoon ground or dried rosemary, or 2 tablespoons fresh, minced
2 cups milk, or more as needed
Grated cheddar cheese
6 to 8 cups Brussels sprouts, halved
Pumpkin or sunflower seeds to sprinkle on top
This dish may be prepared in a skillet on the stovetop or baked in the oven. Wash and trim Brussels sprouts, cutting large ones in half or quarters. Heat butter in large skillet and sauté onion and rosemary. Add bread and continue cooking until bread starts to absorb moisture. Blend milk and egg. Add Brussels sprouts and blended milk/egg mixture to bread in pan and cover. Cook at medium temperature until sprouts are tender but not overcooked. Sprinkle with cheese and top with seeds.
We thank Teri Crockett for this delicious recipe.