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.
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.
SCREAMING HEADS: BRUSSELS SPROUTS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- 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. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
- Preheat oven to 350 degrees F.
- 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.
BRUSSELS SPROUTS GRATIN
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams
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
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
CREAMY BRUSSELS SPROUTS GRATIN
Make and share this Creamy Brussels Sprouts Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
- directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
- In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
- Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
- Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
- In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
- Bake at 350 for 25-30 minutes or until bubbly on top.
BRUSSELS SPROUTS GRATIN
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
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
CREAMY BRUSSELS SPROUTS GRATIN WITH BLEU CHEESE
Found originally here: http://www.seriouseats.com/recipes/2012/02/creamy-brussels-sprouts-gratin-with-blue-cheese-recipe.html
Provided by Coraniaid
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim & cut sprouts in half lengthwise.
- Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.
- Butter a shallow baking dish and set aside.
- Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.
- In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.
- Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.
BRUSSELS SPROUTS GRATIN
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
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
GRATIN OF BRUSSELS SPROUTS
Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.
Provided by Bev I Am
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Lightly butter a medium sized gratin dish.
- In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
- Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
- Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
- Bring to a boil and continue boiling for 1 minute.
- Drain and refresh under cold running water.
- Saute the bacon in a small skillet until lightly brouwned, 2-3 minutes.
- Drain on paper towels then coarsely chop.
- Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
- Pour the cream over the top and sprinkle with the cheese.
- Bake until nicely browned and crispy on top, about 15 minutes.
Nutrition Facts : Calories 487.2, Fat 45.1, SaturatedFat 24.9, Cholesterol 142.2, Sodium 263.5, Carbohydrate 14.8, Fiber 4.4, Sugar 3.1, Protein 10.1
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