Brussels Sprouts Gratin
- Total Time
- 35 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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
- Step 1
Heat oven to 425 degrees.
- 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.
- Step 3
Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- 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.
- 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.
Private Notes
Comments
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!
Can this be made the day before? Or assembled the day before and cooked the day of?
I took your suggestions about adding lemon zest, fish sauce instead of salt and strong Swiss Gruyere. OUTSTANDING.
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.
I made this with broccoli, which was what I had on hand, and substituted almond milk for the cream to accommodate my touchy stomach. It was delicious! Next time I'll try it with Brussels sprouts.
Made this exactly as written for my son who loves brussels sprouts. He was not a fan. The added ingredients didn't really add much flavor or interest, just calories. He prefers our sheet pan sprouts blistered with salt, pepper, olive oil and then drizzled with balsamic. He eats them by the bowlful!