Winter Corn and Brussel Sprout “Casserole”

Originally posted in 406 Woman Magazine
Best corn on the cob available (no worries if not perfect)
Fresh brussel sprouts (frozen will do, but make sure the squeeze and drain the water out of)
Fresh colored peppers diced
Day old rice or fresh white rice cooked and cooled
Fresh garlic and shallot minced to a ¼ cup
Vegetable or chicken stock
Favorite melting cheese like fontina or even mozzarella for a mild flavor
Tablespoon of Ranch dressing (the secret component)
Hot sauce (your favorite)
Salt and pepper to taste
Extra Virgin Olive Oil (EVOO)

Preheat your oven to 400 degrees (you can even use a pizza oven). Sautee the shallots, peppers, and garlic with EVOO until tender, then add the Ranch (salt and pepper to taste). In a cast iron pan caramelize (brown) the brussel sprouts. You can use a grill pan on your personal grill for both the brussel sprouts and corn for an even better flavor. Cut the corn off of the cob. (If corn on the cob is not available, then frozen is fine lightly sautéed or grilled). The smoke flavor is the key in this recipe. Use a nonstick butter spray on a glass casserole dish. Place your rice layered on the bottom. I sprinkle my favorite hot sauce over the rice. It creates a layer of flavor boost. Layer the sautéed vegetables, then corn and brussel sprouts. Top with your cheese of choice. Bake for 25 minutes with foil on top, then let cook until brown without the foil. Cool for five minutes before serving. You will blow your guests away with this old/reinvented modern recipe.



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