Brussels Sprouts And Grapes Au Gratin Recipes

BRUSSELS SPROUTS AND GRAPES AU GRATIN

Steps:

• Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes., Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

ROASTED BRUSSELS SPROUTS WITH GRAPES

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

BRUSSELS SPROUTS AU GRATIN

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.

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.

BRUSSELS SPROUTS GRATIN

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.

AU GRATIN BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS AU GRATIN

Steps:

• Mix breadcrumbs with Parmesan in a small dish and set aside.
• Wash and trim fresh brussels sprouts; cut in half lengthwise.
• Boil fresh sprouts 11-12 minutes or until just tender.
• Drain fresh sprouts and place in a small buttered casserole dish.
• If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
• Melt butter in a small saucepan, over low heat.
• Add flour and stir until smooth.
• Add milk slowly, and cook, stirring, until thick and bubbly.
• Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
• Pour the sauce over the sprouts, and top with the breadcrumb mixture.
• Sprinkle paprika lightly and evenly over all.
• Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.