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.
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
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 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 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
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.
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.
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
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 AU GRATIN
In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
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
BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS
From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)
Provided by KateL
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- INA'S CARAMELIZED SHALLOTS (~1 CUP):.
- Preheat oven to 400 degrees F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper. Toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
- If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
- TOPPING:.
- In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
- Set aside until Step 19.
- GRATIN:.
- Preheat oven to 375 degrees F.
- Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
- Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
- Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb topping mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
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