Recipe: Delicious Brussel sprouts gratin

Brussel 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 are smothered and covered in bacon and cream, then baked to perfection. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and.

This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite. This Baked Brussel Sprouts Gratin recipe is one of the easiest ways to enjoy these colorful veggies. They’re a vegetable and they’re green, which means they’re one of the Creamy gratins are definitely a better alternative to fake cheese sauce, and are one more baby step. You can cook Brussel sprouts gratin using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Brussel sprouts gratin

  1. You need 1 of INGREDIENTS.
  2. It’s 2 lb of brussels spr.
  3. You need 2 oz of pancetta, diced.
  4. Prepare 1 of outs, trimmed of outer leaves and sliced in half.
  5. Prepare 1 tbsp of butter3 shallots, peeled, halved, and sliced2 Tbsp all purpose flour1 3/4 cup whole milk1 teaspoon saltScant pinch of freshly ground nutmegThyme leaves from 2 sprigs of thyme or 1/2 teaspoon dry thyme4 ounces of grated Gruyere cheese, divided 3 ounces and.

Brussels Sprouts Au Gratin. featured in Herb Salt Steak & Brussel Sprout Gratin. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese. In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey.

Brussel sprouts gratin instructions

  1. Heat a large pot of salted water, 4 quarts of water, 1 Tbsp salt. Blanch the halved brussels sprouts for 3 to 4 minutes, until just barely tender. Remove from pot, drain, rinse with cold water to stop the cooking, set aside..
  2. Place diced pancetta in a large pot on medium low heat. Cook until most of the fat is rendered, about 8 to 10 minutes. Remove the pancetta from the pan, set aside, leaving the rendered fat in the pan..
  3. Add butter to the pot and melt on medium heat. Add the shallots and gently cook until softened, about 4 to 5 minutes.  Add the flour to the butter shallot mixture to make a roux, whisk 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 several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg..
  4. Add 3 ounces of grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce. Add half of  the cooked pancetta back to the sauce. Taste and add more salt if necessary..
  5. Preheat oven to 400°F. Butter an 8″x12″ gratin dish or casserole . Add the brussels sprouts into the cheese sauce. Transfer the cheesy brussels sprouts into the casserole or gratin dish. Sprinkle with the remaining pancetta and the remaining 1 ounce of grated Gruyere cheese. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving..

This Brussels sprouts gratin is made with a rich, flavorful fontina cheese sauce, along with optional crumbled bacon and buttery bread crumb topping. Fall in love with Brussel sprouts this holiday season with my Vegan Brussels Sprouts Gratin recipe. Delicious and keto Brussels sprouts gratin is topped with shredded gruyere and beef rind panko, then baked until hot and bubbly. If you have someone in your life who doesn’t like Brussels sprouts. Need a creative way to get some veggies into your routine?