Brussels Sprouts Gratin
User Reviews
5
Brussels Sprouts Gratin
Description
The recipe starts with trimming and halving Brussels sprouts, which are seasoned and roasted until slightly crispy and tender. The roasting concentrates their flavor and softens their texture. While roasting, a sauce is prepared by cooking chopped shallots in butter, then creating a roux with flour and milk to thicken into a smooth béchamel. Fresh thyme, Parmesan, and half the Gruyere are melted into the sauce for a creamy, herbed base.
The sauce is poured over the roasted sprouts in a gratin dish, topped with the remaining Gruyere cheese, and baked until the top becomes bubbly and lightly browned. This finishing baking melds the flavors and creates a gratin crust with a rich texture.
The gratin serves well alongside roasted meats or as a satisfying vegetable side dish, providing a balance of textures between crisp-tender sprouts and creamy sauce.
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 form
- 1/2 tbsp butter
- 1/3 cup shallot chopped
- 2 tsp all-purpose flour or gluten free flour for GF
- 3/4 cup milk fat free
- 1/4 tsp kosher salt
- 1 tsp thyme fresh
- 1 tbsp Parmesan Cheese grated
- 2 oz gruyere cheese divided, grated
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 110kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 14mg | 5% |
| Sodium | 135mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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