BRUSSELS SPROUT GRATIN
"This Brussels sprout gratin will turn nonbelievers into fans!"
Provided by Guy Fieri
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
- In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.
BRUSSELS SPROUT GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
- Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
- Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
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 GRATIN (FOOD NETWORK MAGAZINE)
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
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
BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Brussels Sprouts Side Dishes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
CHEESY GRATIN OF BRUSSELS SPROUTS
From Family Fun magazine. My sister in law made this at Christmas and it was great!! Here is what FF had to say: With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse. It can be made early in the day, refrigerated, then baked before mealtime. (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)
Provided by Darcys Diner
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.
- Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°F.
- Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.
- Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
- Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.
- Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.
BRUSSELS SPROUTS GRATIN
Make and share this Brussels Sprouts Gratin recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Melt the butter over a medium heat in a medium sauté pan and cook the onions but do not allow them to brown.
- In a separate pan, cook the bacon over a medium heat to render the fat.
- Butter a shallow ovenproof dish.
- Blend together the cream, milk, Parmesan cheese and seasoning in a large bowl with a spoon.
- Mix the blanched Brussels sprouts, onions and bacon, tossing them together with the garlic, a little seasoning and grated nutmeg.
- Place the mixture into the bottom of the ovenproof dish and cover with the cream mixture.
- Cover the dish loosely with wax paper and bake for approximately 1 hour.
- Halfway through cooking, remove the paper and press the sprouts under the liquid in the dish.
- Return to the oven and brown.
- Serve warm.
Nutrition Facts : Calories 196.8, Fat 14.6, SaturatedFat 8.9, Cholesterol 49.3, Sodium 127.4, Carbohydrate 12.8, Fiber 2.5, Sugar 2.3, Protein 6
BRUSSELS SPROUTS GRATIN
Another great find in my favourite paper "Weekly Times" and another Jeremy Vincent recipe. I made this a few weeks back and I just loved this.......but you have to love your sprouts to love this....... DH would not even contemplate tasting it....lol I have posted as written, although I did not use anywhere as much salt as written.
Provided by Tisme
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To make the gratin topping: In a small mixing bowl, combine the breadcrumbs, butter, parsley, lemon zest, gruyere, and salt and pepper to taste. Toss lightly, set aside.
- Sprouts: Pre-heat the oven to 200°C Make a pouch with a sheet of aluminium foil that has been folded in half.
- Place the garlic and 2 tablespoons of olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set the garlic flesh aside.
- In a medium bowl, toss the sprouts with remaining olive oil, 1 teaspoon of salt, and a quarter teaspoon of black pepper.
- Place the sprouts in a baking tray that can hold them in a single layer. Roast in a 200C oven until browned and they can be pierced by a fork with a little resistance, about 10 minutes. Set aside.
- Heat a frying pan over medium heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelise, about 4 minutes. Add the roasted garlic flesh and remaining lemon zest.
- Deglaze the pan with the lemon juice. Stir and remove from heat.
- Toss this mixture with the brussels sprouts.
- To make the mornay sauce: In a large saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the colour is a light brown.
- Add the thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from the heat and pour the sauce through a strainer, removing the thyme.
- Return the sauce to the saucepan and add the gruyere and parmesan. Stir until the cheese has melted. Season with half a teaspoon of salt and a dash of freshly ground black pepper.
- Pile the sprouts into either a single gratin dish, or several small dishes.
- Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.
- Cover loosely with a sheet of foil and bake until bubbling, 15 minutes. Remove the foil and cook another 5 minutes until the top is nicely browned. Remove from the oven and let rest for 10 minutes. Serve warm.
Nutrition Facts : Calories 379.7, Fat 30.2, SaturatedFat 14.5, Cholesterol 72.7, Sodium 831, Carbohydrate 18.9, Fiber 2.7, Sugar 2.2, Protein 10.8
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