Brussels Sprouts And Grapes Au Gratin Food

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BRUSSELS SPROUTS AND GRAPES AU GRATIN



Brussels Sprouts and Grapes au Gratin image

Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. -Lorie Durrant, Nashville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh Brussels sprouts, halved
1/2 cup seedless red grapes, halved
1 tablespoon butter
2 tablespoons arrowroot flour
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Grated Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes., Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

Nutrition Facts : Calories 152 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

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.

ROASTED BRUSSELS SPROUTS WITH GRAPES



Roasted Brussels Sprouts with Grapes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds Brussels sprouts, trimmed and halved if large
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 cups red seedless grapes
2 teaspoons chopped fresh thyme
1 bunch scallions, cut into 1-inch pieces
2 tablespoons honey
1/4 cup chopped skinned hazelnuts

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

BRUSSELS SPROUTS AU GRATIN



Brussels Sprouts Au Gratin image

Very dressy way to serve brussels sprouts. Has a nice, cheesy/creamy flavor, and is great for special occasions or when you just feel like having something a little out of the ordinary.

Provided by PalatablePastime

Categories     Cheese

Time 48m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup fine dry breadcrumb
1 tablespoon grated parmesan cheese
2 lbs fresh Brussels sprouts (or 3 10-ounce pkgs. frozen sprouts)
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
4 ounces swiss cheese, shredded
1 tablespoon white wine worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Mix breadcrumbs with Parmesan in a small dish and set aside.
  • Wash and trim fresh brussels sprouts; cut in half lengthwise.
  • Boil fresh sprouts 11-12 minutes or until just tender.
  • Drain fresh sprouts and place in a small buttered casserole dish.
  • If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
  • Melt butter in a small saucepan, over low heat.
  • Add flour and stir until smooth.
  • Add milk slowly, and cook, stirring, until thick and bubbly.
  • Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
  • Pour the sauce over the sprouts, and top with the breadcrumb mixture.
  • Sprinkle paprika lightly and evenly over all.
  • Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.

BRUSSELS SPROUT GRATIN



Brussels Sprout Gratin image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pounds brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

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.

EASY BRUSSELS SPROUTS AU GRATIN



Easy Brussels Sprouts Au Gratin image

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

1 pint water
1 1/2 lbs Brussels sprouts, trimmed
1 pinch grated nutmeg
salt
2 tablespoons butter
1/2 onion, chopped
4 ounces cooked ham, cut into strips
3 tablespoons parmesan cheese, grated

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

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners.

Provided by Alliebaba

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs Brussels sprouts
8 slices bacon, cut in 1/2-inch pieces
1 onion, thinly sliced
2/3 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup plain breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine, diced

Steps:

  • Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
  • In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
  • In same pot, add onion and cook until softened; 3 to 4 minutes.
  • Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
  • In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
  • Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
  • Bake until lightly browned; about 30 minutes.

Nutrition Facts : Calories 356.2, Fat 28.8, SaturatedFat 13.6, Cholesterol 68.4, Sodium 695.7, Carbohydrate 17.6, Fiber 3.7, Sugar 3.4, Protein 9

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).

Provided by SharleneW

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry wine
1 cup finely grated parmesan cheese, plus
1/2 cup parmesan cheese
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 head garlic
1/2 teaspoon olive oil

Steps:

  • Preheat oven to 350°F.
  • To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
  • Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
  • Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
  • Add the flour and continue stirring for 2 minutes.
  • Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
  • Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
  • Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Nutrition Facts : Calories 529.7, Fat 39, SaturatedFat 23.7, Cholesterol 128.6, Sodium 748.8, Carbohydrate 23, Fiber 4.4, Sugar 3.6, Protein 17

BRUSSELS SPROUTS AU GRATIN



Brussels Sprouts Au Gratin image

To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :)

Provided by Manami

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb Brussels sprout, trimmed and quartered (trim off tough leaves and woody stems)
3 slices bacon, diced
1 cup sliced leek
1 tablespoon all-purpose flour
2 teaspoons minced garlic
1/2 cup low sodium chicken broth
1 -2 pinch crushed red pepper flakes (optional)
1/2 cup heavy cream
1 tablespoon fresh lemon juice (please not the bottled kind!)
1/2 cup grated gruyere cheese or 1/2 cup swiss cheese
kosher salt, to taste
fresh ground black pepper, to taste
1 tablespoon extra virgin olive oil
1 cup dry breadcrumbs
1/2 cup chopped walnuts (chopped fine)
1/2 cup grated gruyere cheese or 1/2 cup swiss cheese
2 teaspoons minced lemon zest
kosher salt, to taste
black pepper, to taste or crushed red pepper flakes

Steps:

  • Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray.
  • Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside.
  • Sauté bacon in a skillet over medium heat until crisp; using a slotted spoon, remove bacon to a paper-towel-lined plate.
  • Add leeks to skillet; cook over medium heat unti softened.
  • Stir in flour and garlic; cook 1 minute.
  • Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes.
  • Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère.
  • Transfer the mixture to the prepared dish.
  • MAKE THE CRUMB TOPPING:.
  • Heat the oil for the crumb topping in a nonstick skillet over medium heat.
  • Stir in crumbs and chopped walnuts, cook until crumbs begin to brown.
  • Remove mixture from heat to a bowl and let cool 5 mintes.
  • Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes.
  • Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes.
  • E N J O Y!

Nutrition Facts : Calories 395.8, Fat 28.4, SaturatedFat 10.9, Cholesterol 54.7, Sodium 319.5, Carbohydrate 24.3, Fiber 3.8, Sugar 3.5, Protein 13.7

AU GRATIN BRUSSELS SPROUTS



Au Gratin Brussels Sprouts image

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

1 1/2 lbs fresh Brussels sprouts or 20 ounces frozen Brussels sprouts, trim and rinse if using fresh
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt
2 tablespoons flour
1/4 cup milk, plus
2 tablespoons milk
1 cup sour cream
2 tablespoons grated parmesan cheese
1 cup shredded cheddar cheese

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 SPROUTS GRATIN (FOOD NETWORK MAGAZINE)



Brussels Sprouts Gratin (Food Network Magazine) image

From the LEARN TO LOVE IT section of the Food Network Magazine. They wrote, "If you think you can't stand Brussels sprouts, give this cheesy dish a try." Well, I like Brussels sprouts, but thought I'd give it a try anyway. Rich, creamy dish. I made exactly as the original recipe called for (which I have copied here), but in the future I wouldn't use quite so many breadcrumbs (the breading on top seemed a little thick and heavy). But delicious and pretty easy to make! (Recipe copied from FOOD NETWORK MAGAZINE, November 2010 Issue, Pg. 68)

Provided by NELady

Categories     Vegetable

Time 45m

Yield 1 gratin, 6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces (plus more for the dish)
kosher salt
1 lb Brussels sprout, outer leaves and stems removed
1 pinch red pepper flakes
fresh ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I used Cracker Barrel Sharp Vermont)
1/2 cup breadcrumbs (I used Italian Seasoned breadcrumbs)

Steps:

  • Preheat the oven to 400 degrees 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.

Nutrition Facts : Calories 209.7, Fat 15.7, SaturatedFat 9.5, Cholesterol 48.9, Sodium 158.2, Carbohydrate 12.6, Fiber 2.4, Sugar 2, Protein 6.3

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