EASY BRUSSELS SPROUTS AU GRATIN
Make and share this Easy Brussels Sprouts Au Gratin recipe from Food.com.
Provided by Nyteglori
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F
- Bring water to a boil in a large saucepan
- Add the Brussels sprouts, nutmeg and salt.
- Bring back to the boil, lower the heat, cover and cook gently for 10-15 minutes.
- Drain Brussels sprouts and arrange in an ovenproof dish.
- While the sprouts are cooking melt half the butter in a frying pan, add the onion and saute for 4-5 minutes. Stir in the ham.
- Sprinkle onions and ham mixture over the Brussels sprouts, then sprinkle with the Parmesan cheese.
- Dot with the remaining butter and cook in the oven for 20 minutes until the top is golden brown.
Nutrition Facts : Calories 211.4, Fat 12.7, SaturatedFat 6.3, Cholesterol 45.2, Sodium 164.9, Carbohydrate 13.5, Fiber 4.7, Sugar 3.6, Protein 13.6
AU GRATIN BRUSSELS SPROUTS
Another one of my Favorites, I found this on the internet a couple years ago on another site and I have stayed pretty true to the recipe. I have turned on quite a few to Brussels Sprouts in the proccess also.
Provided by Mrs.Khaylis
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook Brussels sprouts until tender in boiling salted water.
- Drain well and place in shallow baking dish.
- Make a thick sauce by melting the butter in a saucepan.
- Add flour and salt.
- Cook a minute or so.
- Remove from heat and gradually stir in the milk and sour cream.
- Return to heat and cook until thickened but not boiling.
- Stir in Parmesan cheese and pour over the sprouts.
- Sprinkle with Cheddar cheese.
- Place in hot oven or broiler to melt cheese.
Nutrition Facts : Calories 258.6, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.9, Sodium 316, Carbohydrate 14.8, Fiber 4.4, Sugar 2.7, Protein 11.2
BRUSSELS SPROUT GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, small yellow onion, garlic, all-purpose flour, milk, vegetable stock, shredded gruyère cheese, freshly grated parmesan cheese, kosher salt, olive oil, brussel sprout
Provided by Greg Perez
Categories Sides
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F (200˚C).
- In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
- Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
- Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
- Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
- Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
- Bake for 20 minutes, until the sauce is bubbly and browned.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 23 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 7 grams
CREAMY CHEESY BRUSSELS SPROUTS AU GRATIN
Know anyone who claims to dislike Brussels sprouts? Try serving this creamy, cheesy au gratin-style recipe-then watch the conversion to fandom!
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cook Brussels sprouts in boiling salted water 6 min. or until tender. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour with wire whisk. Gradually add milk, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese and nutmeg.
- Drain Brussels sprouts. Add to cheese sauce; mix lightly. Spoon into greased 13x9-inch baking dish; sprinkle with cracker crumbs.
- Bake 35 to 40 min. or until top is golden brown.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
CHEESY SPROUT GRATIN
Wondering how to make winning sprouts for your Christmas menu? Try our cheesy sprout gratin and you'll convert anyone who previously snubbed this festive veg
Provided by Esther Clark
Categories Side dish, Vegetable
Time 50m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
- Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
- Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.
Nutrition Facts : Calories 299 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
BRUSSELS SPROUTS GRATIN
Steps:
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 minutes.
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- In a large saucepan, bring salted water to a boil then add in the Brussel Sprouts. Cook for about 6 - 8 minutes, the Brussel Sprouts will be bright green in color and just starting to soften. Remove from heat and place in bowl of ice water to prevent them from cooking further.
- In a medium saucepan over medium heat, melt the Butter and add in the flour, stirring and cook for about a minute until it's smooth.
BRUSSELS SPROUTS AU GRATIN - COOKING FOR MY SOUL
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- Meanwhile, make the cheese sauce. In a medium pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 3-4 minutes, until thickened. This is called a roux. At this point, it should be a bit pale in color and begin to smell a tiny bit toasty.
- Toss the roasted Brussels sprouts with the cheese sauce and the bacon until combined. Transfer to a baking dish. Sprinkle with the remaining ½ cup of gruyere cheese, the parmesan cheese, and more bacon bits.
BRUSSELS SPROUTS GRATIN RECIPE - SKINNYTASTE
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- 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.
CHEESY BRUSSELS SPROUTS AU GRATIN - RACHEL COOKS®
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- To prepare Brussels sprouts, rinse well. Trim off bottom (stem) end and remove any brown or tough outer leaves. Cut in half from top to bottom.
BRUSSELS SPROUTS AU GRATIN - THE DEFINED DISH RECIPES
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- Add the brussels sprouts to a 9x13 baking dish and drizzle with olive oil, salt and pepper. Toss until evenly coated and spread into an even layer.
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- Grease a 9x13 baking dish with cooking spray or butter, set aside.In a large skillet, heat 2 tablespoons olive oil over medium heat
BRUSSELS SPROUTS AU GRATIN WITH BACON - SPOONFUL OF FLAVOR
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- Bring a large pot of salted water to a boil. Blanch the halved brussels sprouts for 3 to 5 minutes, until just barely tender. Remove from pot, drain, rinse with cold water and set aside.
- Fry bacon until crispy, 8-10 minutes. Remove from pan and set aside on a paper towel-lined plate. Chop when cool to the touch.
RUSTIC POTATO AND BRUSSELS SPROUTS AU GRATIN - NOURISH ...
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- Preheat oven to 425 degrees. Melt 2 tbsp butter in medium saucepan, then add 2 c milk and 3 sprigs fresh rosemary. Bring to boil over medium heat, and boil for about 5 minutes. Set aside.
- Spray glass or ceramic baking pan with cooking spray. Then layer potatoes and brussels sprouts then 1/3 c shredded cheddar cheese, and milk sauce into pan. Continue for 3-4 layers. Sprinkle 1/8 c parmesan cheese and rosemary sprigs leftover from heating the milk, on top.
HOW TO MAKE AN EASY BRUSSELS SPROUTS AU GRATIN - EASY
From food.onehowto.com
- Before starting the preparation of these delicious Brussels sprouts it is important to clean them well. This means washing them with water and removing the dead leaves from the outside. While cleaning them put a pot of salted water to heat.
- Once you have thoroughly cleaned the sprouts put them aside until the water starts boiling and then add them to the pot and leave them to cook for 15 minutes. To find out if they are ready prod one with a knife, if soft it is time to remove them from the heat. Drain and put aside.
- Once your Brussels sprouts are cooked turn the oven on to 200°C (392°F) to preheat. Start making the gratin sauce for this yummy dish. Wash the pepper and the onion and peel the latter ingredient, then cut them in julienne.Add a splash of olive oil to a frying pan over a medium low heat, once hot add the vegetables and stir-fry until tender, which will take about 10 minutes.
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- Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
- Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to caramelize and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
- Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream and half of each cheese (Gruyere and Parmesan).
BRUSSELS SPROUTS GRATIN - DELIGHTFUL MOM FOOD
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- Preheat the oven to 350 degrees F. Wash and slice the ends off of the brussels sprouts and prepare them in a 9-inch baking dish.
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