Brussels Sprouts Gratin

By Alison Roman

Published November 8, 2016

  • An overhead image of brussels sprouts in a baking dish scattered with bread crumbs.
    Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
35 to 45 minutes
Rating
5(1,787)
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

  • 1 ½ pounds brussels sprouts, ends trimmed and halved lengthwise

  • 2 large shallots, peeled and quartered lengthwise

  • 2 cloves garlic, peeled and thinly sliced

  • 5 tablespoons olive oil

  • Kosher salt and black pepper

  • 1 ½ cups coarse bread crumbs or panko

  • ¾ cup heavy cream

  • 1 cup grated Gruyère (about 3 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

36 grams carbs; 49 milligrams cholesterol; 437 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 28 grams fat; 7 grams fiber; 521 milligrams sodium; 13 grams protein; 7 grams sugar

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
1,787 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?

Tashya

I took your suggestions about adding lemon zest, fish sauce instead of salt and strong Swiss Gruyere. OUTSTANDING.

Annie B

I am someone who does not usually have heavy cream in the fridge, but always has cashews in the fridge. Because of this, I often sub cashew cream for heavy cream to avoid a trip to the store. For this recipe, I blitzed 1/2 cup raw cashews with 1/2 cup water in a high powered blender and used that instead of the heavy cream (bonus for me is that there’s also more protein and less saturated fat in cashews). I have done this with great success for many NYT recipes. I subbed Parmesan for Gruyère and an onion for the shallots (again avoiding an extra trip to the grocery store). My spouse and I finished half the pan in one sitting, lol. I found it benefited from adding layers of black pepper (with the raw Brussels before roasting, with the cashew cream, and at the end right before serving) and a solid quantity of salt. Will keep this in the rotation.

Amanda

This was yummy, but two changes. Double shallots, half the panko with more than half of the olive oil.

Kyra

This turned out okay but not show stopping, wish I had added the lemon zest as recommended by many comments here. My husband however absolutely loved it! I added a bit more cream than required and only half the breadcrumbs. I also added parmesan to the panko mixture.

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