Brussels Sprouts Gratin
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!
How do you cook Brussels Sprouts?
There are so many ways, from roasting, sauteing 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
Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan – the perfect Holiday dish!
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
Directions:
- 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.
Nutrition Information
Yield: 6 Servings, Serving Size: 1/2 cup
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 3
- Calories: 110 calories
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 14mg
- Sodium: 135mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 3g
- Protein: 7g
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Under 30 Minutes
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Wonderful. My daughter hates Brussels sprouts. And she loved these!! Our favorite go to now
Thank you thank you thank you!!I make a version of this that’s a family favorite but a whole lot less healthy so I don’t make it very often. Thank you for this version, I made it for dinner tonight and everyone loved it! I’ll happily add this version to the regular rotation.
This recipe is not hard to make. I add chicken to it to make a meal out of it. It is super good.
I made this for the first time last night and it was AMAZING. I followed the recipe to the letter, no add on’s! Definitely going to become part of my weekly meal rotation!
Great!!
I made this last year for Thanksgiving – it was so good! Will be making it again this year.
If I double the recipe, how long should I cook it?
Same time should be ok in a bigger dish
This is not gluten free. It contains flour
It is noted to use GF flour if needed.
Has anyone tried it with GF flour?
I’ve used gluten free flour and it’s delicious
This is delicious! Made it tonight along with the Stuffed Turkey Tenderloin with Butternut Squash and Figs. Will be making again.
Great!
Could you make this recipe ahead of time? If so, how would you reheat?
I’m wondering the same thing could you make this ahead of time??
You can do everything minus the sauce and cheese, add that just before serving.
Would it be possible to make this in a slow cooker?
Can I use a regular onion and dried thyme ? What amounts of each?
Has anyone attempted to double the recipe? I want to make this for Thanksgiving and want to have enough for everyone.
Has anyone tried finishing this recipe in the crockpot, after covering the sprouts with white sauce and cheese? I wonder if it’d turn out ok?
Sure as long as you don’t overcook them.
I made this to go with steak and baked sweet potatoes the other night and it was very good! I might use a little less shallot next time but that’s just a personal preference 🙂
Forgot to leave my rating with my comment above!
My daughter made this recipe a couple of years ago. It is now a standard dish for the holidays!
What if I don’t have shallots?
I made these for Christmas and everyone raved! For make-ahead, I roasted the sprouts and made the sauce the day before and kept them seperate. The day of, I reheated the sauce and thinned it out a bit with some more milk, and assembled per the recipe. I used about a half tsp of dried thyme instead of fresh.
I added extra gruyere on top bc I ate light all day but otherwise made this exactly as written and it was delicious. Could eat just these as my meal they were so flavorful and filling. Thanks!
Very tasty and easy recipe. A way to elevate a vegetable without the additional calories.
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!