BRUSSELS SPROUT AND BACON GRATIN
The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12
Provided by Chicagoland Chef du
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F and place rack at the highest level.
- Toss Brussels sprouts with melted butter, bacon, salt and pepper.
- *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
- Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
- Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
- When sprouts are ready (after 25 mins), toss with cream.
- Return to the original baking dish and arrange in a single layer.
- Sprinkle the topping evenly over all.
- Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
- Let rest 15 minutes before serving.
SMOKED GOUDA BRUSSELS SPROUTS GRATIN
Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly grease/spray a casserole dish.
- In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
- While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
- Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
- Add cream to saucepan; stir.
- Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
- Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
- In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
- Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.
BACON BRUSSELS SPROUTS GRATIN
I just had to save this recipe on Food.com. http://12tomatoes.com/bacon-brussels-sprouts-gratin/?utm_source=glp-12t&utm_medium=social-fb&utm_term=20170102&utm_content=video&utm_campaign=bacon-brussels-sprouts-gratin&origin=glp_12t_social_fb_video_bacon-brussels-sprouts-gratin_20170102
Provided by Bay Haven Inn
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400º F.
- Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
- In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
- Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
- Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
- Remove from oven and let cool 5 minutes before serving.
Nutrition Facts : Calories 492.5, Fat 44.9, SaturatedFat 23.3, Cholesterol 152.1, Sodium 293, Carbohydrate 10.9, Fiber 3.1, Sugar 2.3, Protein 14.7
ROASTED SPROUT GRATIN WITH BACON-CHEESE SAUCE
Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruy è re and parmesan cheese and crispy bacon
Provided by Sarah Cook
Categories Side dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
- Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
- Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
- Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.
Nutrition Facts : Calories 339 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
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