Brussels Sprouts Gratin

By Alison Roman

Brussels Sprouts Gratin
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
35 to 45 minutes
Rating
5(1,712)
Comments
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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.

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Ingredients

Yield:6 servings
  • 1½pounds brussels sprouts, ends trimmed and halved lengthwise
  • 2large shallots, peeled and quartered lengthwise
  • 2cloves garlic, peeled and thinly sliced
  • 5tablespoons olive oil
  • Kosher salt and black pepper
  • 1½cups coarse bread crumbs or panko
  • ¾cup heavy cream
  • 1cup grated Gruyère (about 3 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

437 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 13 grams protein; 521 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.

  4. Step 4

    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.

  5. Step 5

    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.

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Ratings

5 out of 5
1,712 user ratings
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Comments

Margaux Laskey, Staff Editor

You can complete the recipe through the first sentence of step 4 (pour cream and scatter Gruyere over sprouts and toss to coat. DO NOT return to the oven). Refrigerate. The day-of, allow the dish to sit at room temperature for about a half hour then finish the dish. I hope that helps!

Meg

Can this be made the day before? Or assembled the day before and cooked the day of?

Alex

Very good, and easy with "convection Roast". Needs a little more zing and/or depth: Use strong gruyere. Consider lemon zest. Consider fish sauce instead of salt.

Francophile

Added this as a Thanksgiving side dish - big hit! My husband loves Brussels sprouts any which way and I was still seeking my favorite way to eat them - hadn’t been a fan. But wow - this is it! Made as directed, using smoked gruyere, which added a bacon-y note without that mess. Definitely add the lemon zest. So good - and easiest gratin ever! We discovered that a bit of cheese is just what our holiday menu needed!

BabzBeck

I roasted Brussels sprouts last night with garlic, parm, olive oil...and they were so strong! I rescued them today by making this starting with step 3...

Maxine

Can I make ahead up to a certain point and freeze? I will be traveling with it next week.

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