BRUSSEL SPROUTS GRATIN RECIPES

Name: Brussels Sprouts Gratin
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 16 oz brussels sprouts (trimmed of outer leaves and sliced in half); 1/4 tsp kosher salt; black pepper (to taste); olive oil spray; 1/2 tbsp butter; 1/3 cup chopped shallots; 2 tsp all purpose flour (or gluten free flour for GF); 3/4 cup fat free milk; 1/4 tsp kosher salt; 1 tsp fresh thyme; 1 tbsp grated parmesan cheese; 2 oz grated Gruyere cheese (divided)

BRUSSELS SPROUTS GRATIN RECIPE - SKINNYTASTE

Brussels Sprouts Gratin Recipe - Skinnytaste image

Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan – the perfect Holiday dish!

Provided by Gina

Categories Side Dish

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

16 oz brussels sprouts (trimmed of outer leaves and sliced in half)
1/4 tsp kosher salt
black pepper (to taste)
olive oil spray
1/2 tbsp butter
1/3 cup chopped shallots
2 tsp all purpose flour (or gluten free flour for GF)
3/4 cup fat free milk
1/4 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
2 oz grated Gruyere cheese (divided)

Steps:

Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.

Nutrition Facts : ServingSize 1 /2 cup, Calories 110 kcal, CarbohydrateContent 12 g, ProteinContent 7 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 14 mg, SodiumContent 135 mg, FiberContent 3 g, SugarContent 3 g

BRUSSELS SPROUTS GRATIN RECIPE - NYT COOKING

Brussels Sprouts Gratin Recipe - NYT Cooking image

The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.

Provided by Alison Roman

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs or panko
3/4 cup heavy cream
1 cup grated Gruyère (about 3 ounces)

Steps:

Heat oven to 425 degrees.
Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Nutrition Facts : @context http//schema.org, Calories 438, UnsaturatedFatContent 16 grams, CarbohydrateContent 36 grams, FatContent 29 grams, FiberContent 7 grams, ProteinContent 13 grams, SaturatedFatContent 11 grams, SodiumContent 521 milligrams, SugarContent 7 grams

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