Cheesy Brussels Sprouts Gratin Recipes

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BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!

Provided by Creative Caterer

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
½ cup heavy cream
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g

CHEESY SPROUT GRATIN



Cheesy sprout gratin image

Wondering how to make winning sprouts for your Christmas menu? Try our cheesy sprout gratin and you'll convert anyone who previously snubbed this festive veg

Provided by Esther Clark

Categories     Side dish, Vegetable

Time 50m

Yield Serves 8-10

Number Of Ingredients 12

600g Brussels sprouts , trimmed and halved if large
1 tbsp olive oil
50g unsalted butter
2 banana shallots , finely chopped
50g plain flour
750ml semi-skimmed milk
100ml double cream
1 tbsp English mustard
150g mature vegetarian cheddar , grated
40g dried breadcrumbs (panko work well)
2 thyme sprigs , leaves picked
60g blanched hazelnuts , roughly chopped

Steps:

  • Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
  • Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
  • Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.

Nutrition Facts : Calories 299 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

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