Ingredients

• ½ cup extra-virgin olive oil, divided
• 2 1/2 pounds brussels sprouts, trimmed and halved
• 3 medium leeks, white and pale green parts, trimmed, halved lengthwise and coarsely chopped
• 6 garlic cloves, thinly sliced
• 2 cups heavy cream
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
• 1 cup coarse fresh or dried bread crumbs or panko bread crumbs
• 1/2 cup finely chopped parsley

Directions

• 1. Heat the oven to 425 degrees.
• 2. Heat ¼ cup oil in a large high-sided skillet or Dutch oven over medium-high. Add the brussels sprouts and cook, stirring occasionally, until charred in some spots, 5 to 7 minutes.
• 3. Add the leeks and garlic, and cook, stirring, until they’ve softened a bit but haven’t taken on too much color, about 3 minutes.
• 4. Reduce heat to medium heat and pour in the cream. Cook, stirring occasionally, until the cream has reduced by half and is thick enough to coat the sprouts, 8 to 10 minutes. Stir in the lemon zest, season with salt and pepper and give it a taste. You want to make sure the brussels are deeply seasoned before going into the oven. Remove from heat and transfer the brussels sprouts mixture to a shallow 2-quart baking dish. (This mixture can be assembled, covered and refrigerated up to 1 day ahead. Bring to room temperature before topping with the bread crumb mixture and baking.)
• 5. In a medium bowl, combine the bread crumbs, parsley and remaining ¼ cup oil. Season with salt and pepper.
• 6. Scatter the bread crumb mixture over the brussels sprouts. Transfer the skillet to the oven and bake, uncovered, until the top is golden brown and crisp, 15 to 18 minutes. Let cool for a few minutes before serving.

Nutrition