Brussels Sprouts Au Gratin Omaha Steaks Recipes

BRUSSELS SPROUTS GRATIN

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.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.

BRUSSELS SPROUTS AU GRATIN

Steps:

• Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

BRUSSELS SPROUTS GRATIN

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.

BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
• Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
• Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
• Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
• Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes, until the sauce is bubbly and browned.
• Serve warm.
• Enjoy!

BRUSSELS SPROUTS AU GRATIN (OMAHA STEAKS)

Steps:

• Place sprouts in a vegetable basket set over a saucepan of boiling water, cover tightly, and steam for 10 minutes, or until just tender.
• Meanwhile, saute the bacon in a nonstick pan over medium heat for 5 minutes, until just crispy; drain the bacon on paper towels and set aside.
• Place the sprouts in a baking dish, sprinkle with bacon, and cover with the grated cheese and bread crumbs.
• Broil the sprouts for about 5 minutes, or until the topping is browned.

BRUSSELS SPROUTS AU GRATIN

Steps:

• Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray.
• Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside.
• Sauté bacon in a skillet over medium heat until crisp; using a slotted spoon, remove bacon to a paper-towel-lined plate.
• Add leeks to skillet; cook over medium heat unti softened.
• Stir in flour and garlic; cook 1 minute.
• Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes.
• Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère.
• Transfer the mixture to the prepared dish.
• MAKE THE CRUMB TOPPING:.
• Heat the oil for the crumb topping in a nonstick skillet over medium heat.
• Stir in crumbs and chopped walnuts, cook until crumbs begin to brown.
• Remove mixture from heat to a bowl and let cool 5 mintes.
• Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes.
• Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes.
• E N J O Y!