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.
Can I make this the day before and just reheat on Thanksgiving?
Can non dairy milk be used for this and which one would be best?? Thank
Amazing!!
Great recipe Gina,
I used Cup4Cup gluten free flour and the cheese sauce was excellent.
As advised by another commenter, I added cooking white wine. It elevated the recipe.
My husband had almost 4 servings for dinner.
Thanks for all your hard work.
Why have you taken down all the WW “color” points from your recipes? I am very disappointed.
Can I assemble this ahead of time for Thanksgiving, and just bake it when needed?
That’s what I plan on doing. Too much going on in the kitchen on Thanksgiving so I make as much as I can the day before
Made this deliciousness for easter. We normally roast out brussel sprouts for the holidays, well, because we love them but I decided to try this out. They were gone very quickly. May need to double/triple the batch for Thanksgiving.
Thanks Gina for an awesome recipe.
I used Cup 4 Cup gluten free flour and the sauce was very thick. I have had trouble with some of the other gluten free flours as a thickening agent.
One of the best part of your recipes is that they are so easy to modify. I used mozzarella (availability) and added a cap of white wine at the end. My husband had 3 servings.
I served it with your it with your super moist zucchini burgers. Thanks again for such wonderful healthy recipes,,, with gluten free options. Also, always happy that your print comments. It lets me find great alternatives
Thanks Lisa!
HIYA!
I am super excited to make this recipe. Do you think it would work ok if I used a light butter (so as to knock the point value down from 3 to 2 per serving)??
Sure!
Absolutely love Brussels sprouts and butternut squash together. So combining them in this recipe today. Can’t wait to try. Already tried with just the sprouts only and it was a hit at dinner! Yummy!
Can I substitute broccoli or asparagus?
Is it ok to use pre shredded bag of gruyere or will it not melt as well for this recipe?
How would mozzarella be instead of gruyere?
Which gluten free flour would you recommend?
I used feta cheese instead & this tastes amazing! Tricked the kids into eating Brussel sprouts! lol Awesome!
Lol, awesome!!
Very easy to prepare and very tasty. I used half & half instead of milk.
Will make this again.
Can I use heavy cream to make a “ non skinny” dish?
These are great. Making them again, soon.
Can you use frozen brussel sprouts, thawed?
I’ve made it with frozen many times. No need to thaw, just roast them from frozen.
Yummy yummy in my tummy! This is an awesome side and a great way to prepare Brussels sprouts. This will definitely be in my rotation now.
So I am confused by the freestyle points….it says 3 but then +3?? So is it 3 or 6 points?? I LOVE that your recipes have the points/serving already calculated!! Thank you!!
Hi Jamie! It is 3 FS points- the other is Points +, an older WW program.
Okay, so this recipe is amazing! But, when I followed the cooking instructions the sprouts came out too mushy for my liking. If you prefer firmer sprouts, this is what I did: cooked at 375 for 8 mins, tossed and cooked for an additional 8 mins. Topped with sauce and cooked for 11 mins and broiled until the cheese started to brown. The texture was perfect!
Very tasty and easy recipe. A way to elevate a vegetable without the additional calories.