Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling – the perfect Holiday dish!
Brussels Sprouts Gratin
Brussels Sprouts GratinIf you are as obsessed with Brussels sprouts as I am, you’ll love these! More au gratin recipes I love are Spinach gratin, Spiralized Winter veggie medley gratin, and the classic Scalloped Potatoes Au Gratin.
If you don’t know what a gratin is, it’s basically any main veggie dish with a crispy crust consisting of a cheese sauce and sometimes breadcrumbs, that is then browned. I love gratins because who doesn’t love warm veggies with cheese! And you can make them using almost any vegetable like my butternut squash gratin or cauliflower gratin.
How do you cook Brussel Sprouts?
There are so many ways, from roasting, sautéing or even eating them raw, shaved in a salad. Here I halved them, then roasted them in the oven.
Here are more Brussels sprouts recipes I love!
- Sauteed Shredded Brussels Sprouts with Pancetta
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Roasted Brussels Sprouts and Cauliflower Soup
- Raw Shredded Brussels Sprout Salad with Lemon and Oil
How To Make Brussels Sprouts Gratin
Brussels Sprouts Gratin
Ingredients
- 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
- 1/4 tsp kosher salt
- black pepper, to taste
- olive oil spray
- 1/2 tbsp butter
- 1/3 cup chopped shallots
- 2 tsp all purpose flour, or gluten free flour for GF
- 3/4 cup fat free milk
- 1/4 tsp kosher salt
- 1 tsp fresh thyme
- 1 tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese, divided
Instructions
- Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
- Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.
