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! If 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 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
Brussels Sprouts Gratin
Brussels Sprouts Gratin are the perfect Holiday side dish! The Brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling. If you are as obsessed with Brussels sprouts as I am, you’ll love these.
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: g
- Cholesterol: 14mg
- Sodium: 135mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 3g
- Protein: 7g
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Under 30 Minutes
Freezer Friendly
Paleo
Slow Cooker Recipes
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
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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.