Brussels Sprout And Caramelized Shallot Gratin Recipes

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BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS



Brussels Sprouts Gratin With Caramelized Shallots WS image

From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)

Provided by KateL

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 23

3 tablespoons butter
1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
3/4-1 1/2 tablespoon sugar (depending on desired sweetness)
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
3 cups coarse fresh breadcrumbs
3 tablespoons unsalted butter, melted
1 1/2 teaspoons lemon zest (1/2 Tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
2 lbs Brussels sprouts, trimmed and halved lengthwise
kosher salt (as if boiling pasta)
ice water (to halt cooking of Brussels sprouts)
2 tablespoons all-purpose flour
8 ounces gruyere cheese, grated
1/2 ounce parmigiano-reggiano cheese, grated
1 teaspoon lemon zest
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 cup heavy cream

Steps:

  • INA'S CARAMELIZED SHALLOTS (~1 CUP):.
  • Preheat oven to 400 degrees F.
  • In a 12-inch ovenproof skillet, melt the butter over medium heat.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper. Toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
  • If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
  • TOPPING:.
  • In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
  • Set aside until Step 19.
  • GRATIN:.
  • Preheat oven to 375 degrees F.
  • Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
  • Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  • In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
  • Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
  • Transfer the mixture to the prepared fry pan and smooth the top.
  • Sprinkle the bread crumb topping mixture evenly on top.
  • Bake until the bread crumbs are golden brown, about 35 minutes.
  • Let the gratin rest for 15 minutes before serving.

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs or panko
3/4 cup heavy cream
1 cup grated Gruyère (about 3 ounces)

Steps:

  • Heat oven to 425 degrees.
  • Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
  • Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
  • Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
  • Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!

Provided by Creative Caterer

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
½ cup heavy cream
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
  • Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS



Brussels Sprout Hash with Caramelized Shallots image

Provided by Molly Stevens

Categories     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Low Cal     High Fiber     Fall     Brussels Sprout     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Steps:

  • Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
  • Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS



Crispy Roasted Brussels Sprouts and Shallots image

Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

Steps:

  • Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
  • Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
  • Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
  • As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.

BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS



Brussels Sprouts Hash With Caramelized Shallots image

Make and share this Brussels Sprouts Hash With Caramelized Shallots recipe from Food.com.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 tablespoons butter, divided
1/2 lb shallot, thinly sliced
coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 lbs Brussels sprouts, trimmed
2 tablespoons extra virgin olive oil
1 cup water

Steps:

  • Melt 3 tablespoons butter in medium skillet over medium heat.
  • Add shallots; sprinkle with coarse kosher salt and pepper.
  • Sauté until soft and golden, about 10 minutes.
  • Add vinegar and sugar.
  • Stir until brown and glazed, about 3 minutes.
  • Halve brussels sprouts lengthwise.
  • Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat.
  • Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
  • Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
  • Add shallots; season with salt and pepper.

Nutrition Facts : Calories 128, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 60.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 2.9

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