Brussels Sprouts au Gratin
User Reviews
5.0
6 reviews
Excellent
Brussels Sprouts au Gratin
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Brussels Sprouts au Gratin is a healthier twist on the classic potato dish. Brussels sprouts are mixed with a buttery, creamy sauce, topped with Gruyere cheese and breadcrumbs, then baked to toasty perfection.
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Ingredients
- 2 lbs. Brussels sprouts
- 2 Tbsp. oil avocado or olive
- ¾ tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. butter
- 2 cloves garlic finely minced
- 2 Tbsp. flour or a gluten-free 1-to-1 blend
- 1 cup milk or a plant-based alternative
- 1 tsp. tarragon fresh, finely chopped
- 1 tsp. thyme fresh, finely chopped
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- ¾ cup gruyere cheese shredded
- ½ cup breadcrumbs Panko-style
- ¼ cup Parmesan Cheese grated
- 2 Tbsp. butter melted
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Instructions
- Preheat the oven to 400 degrees.
- Trim the ends from the sprouts and cut them in half. Add to a 7x10-inch baking dish along with the oil, ¾ teaspoon salt, and ¼ teaspoon black pepper. Toss until well coated. Bake for 15 minutes, flipping halfway through.
- Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue sauteing for 30 seconds, or until fragrant.
- Sprinkle in the flour and whisk until combined.
- Slowly begin adding in the milk, ¼ cup at a time, whisking well after each addition.
- Once all of the milk has been added and the sauce has thickened, stir in the tarragon, thyme, salt, and pepper.
- In a small bowl mix together the breadcrumbs, Parmesan cheese, and melted butter.
- Pour the sauce over the roasted Brussels sprouts. Sprinkle with the Gruyere cheese and then the Parmesan-breadcrumbs.
- Reduce the oven temperature to 350 degrees and bake for 25-30 minutes, or until the crumbs are golden.
- Let sit for 10-15 minutes before serving so the sauce can thicken up. Enjoy!
Notes
- To Prep-Ahead: To save time, you can prep the Brussels sprouts a couple of days before, just leave them in the fridge until you're ready to use them. You can also make this dish in its entirety and just warm it up when you're ready to enjoy it, but wait to addd the cheese and breadcrumbs.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- To Freeze: While you can freeze this recipe, the Brussels sprouts might get soggy upon thawing. Be sure to completely cool before wrapping tightly and freezing for up to 6 months.
- To Reheat: This dish is best warmed up in the oven at 350℉. You can use the microwave, but it will be mushy.
Nutrition Information
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Calories
194kcal
(10%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
466mg
(19%)
Potassium
399mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
991IU
(20%)
Vitamin C
78mg
(87%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 466mg | 19% |
| Potassium | 399mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 78mg | 87% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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