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 SPROUTS GRATIN
This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite -- and you can make it ahead of time!
Provided by Jennifer Segal, adapted from
Categories Vegetables & Sides
Time 1h
Yield 6-8
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
- While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside.
- When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
- Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.
Nutrition Facts : Calories 286, Fat 20g, Carbohydrate 21g, Protein 8g, SaturatedFat 12g, Sugar 4g, Fiber 5g, Sodium 462mg, Cholesterol 67mg
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.
GRATIN OF BRUSSELS SPROUTS
Make and share this Gratin of Brussels Sprouts recipe from Food.com.
Provided by Belgophile
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Lightly butter a medium-size 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 in a medium-sized saucepan with salt and cold water to cover. Bring to boil and continue boiling for one minute. Drain and refresh under cold running water.
- Sauté the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.
- Combine the sprouts and bacon in the buttered gratin dish and season with 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. Serve at once.
Nutrition Facts : Calories 508.4, Fat 45.4, SaturatedFat 24.9, Cholesterol 142.3, Sodium 276.8, Carbohydrate 18.8, Fiber 5.9, Sugar 4.1, Protein 11.6
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
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
GRATIN OF BRUSSELS SPROUTS, GRUYERE, AND PROSCIUTTO
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Put the Bruussels sprouts and onion chunks into a large bowl, drizzle in a glug of olive oil, season with 1/2 teaspoon salt and many twists of pepper, and toss to distribute the oil.
- Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on.)
- Transfer the vegetables to a gratin or baking dish that's large enough to hold the sprouts in mostly a single layer. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
- Bake until the cream and cheese are bubbling, 15 to 20 minutes. Top with the bread crumbs (if using). Let cool for about 5 minutes. Serve hot.
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BRUSSELS SPROUTS AU GRATIN - NO SPOON NECESSARY
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5/5 (8)Calories 273 per servingCategory Side Dish
- Preheat Oven: Arrange oven rack to center position. Preheat oven to 400 degrees F. Spray a 2 quart gratin or baking dish with non-stick cooking spray. Set aside.
- Prepare the topping: In a small mixing bowl, combine the panko, pine nuts, 1/2 cup gruyere, and 1/4 cup parmesan. Season with 1/8 teaspoon of salt and a pinch of pepper. Add in the melted and cooled butter. Stir well to combine. Set aside.
- Par-bake Vegetables: Line a large, rimmed baking sheet with aluminum foil for easy clean up. Add brussels sprouts and onions. Drizzle with oil and season with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Toss well to coat. Spread the vegetables out in an even layer. Bake for 15-20 minutes, tossing halfway through cooking, or until vegetables are almost fork tender. Remove from oven and transfer to prepared baking dish.
- While the vegetables are baking, Make the Sauce (SEE NOTES): In a medium-size saucepan, melt the butter over medium heat. Add the flour and stir continuously for 1-2 minutes or until the mixture is blonde in color. While whisking constantly, gradually add in the cream. Add the nutmeg and season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Bring mixture to a gentle simmer and reduce heat as needed to maintain a gentle simmer. Cook, whisking frequently, until the sauce is thickened and coats the back of a spoon, about 5-8 minutes. Turn off the heat. Add in 3/4 cup of gruyere cheese. Whisk until smooth. Add in 1/4 cup parmesan. Whisk until the cheeses are fully incorporated. Taste and adjust for seasoning with salt and pepper.
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