BRUSSELS SPROUTS GRATIN
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
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 SPROUTS GRATIN
These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!
Provided by Chungah Rhee
Categories side dish
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large pot of boiling salted water, blanch brussels sprouts until crisp-tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate. Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in brussels sprouts, bacon and 1 cup cheese until the cheese has melted, about 1-2 minutes. Sprinkle with remaining 1/4 cup cheese. Place into oven and bake until golden brown and bubbly, about 20-25 minutes. Serve immediately.
BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY
Here's what you need: unsalted butter, small yellow onion, garlic, all-purpose flour, milk, vegetable stock, shredded gruyère cheese, freshly grated parmesan cheese, kosher salt, olive oil, brussel sprout
Provided by Greg Perez
Categories Sides
Yield 6 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 373 calories, Carbohydrate 23 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 7 grams
BRUSSELS SPROUTS GRATIN
This side dish will likely become your family's favorite way to enjoy Brussels sprouts. It's creamy, savory and delicious. -Kevin Lieberman, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally., Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses., Reduce heat to 350°. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.
Nutrition Facts : Calories 233 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 309mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
AU GRATIN BRUSSELS SPROUTS
Another one of my Favorites, I found this on the internet a couple years ago on another site and I have stayed pretty true to the recipe. I have turned on quite a few to Brussels Sprouts in the proccess also.
Provided by Mrs.Khaylis
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook Brussels sprouts until tender in boiling salted water.
- Drain well and place in shallow baking dish.
- Make a thick sauce by melting the butter in a saucepan.
- Add flour and salt.
- Cook a minute or so.
- Remove from heat and gradually stir in the milk and sour cream.
- Return to heat and cook until thickened but not boiling.
- Stir in Parmesan cheese and pour over the sprouts.
- Sprinkle with Cheddar cheese.
- Place in hot oven or broiler to melt cheese.
Nutrition Facts : Calories 258.6, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.9, Sodium 316, Carbohydrate 14.8, Fiber 4.4, Sugar 2.7, Protein 11.2
VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, all-purpose flour, whole milk, heavy cream, salt, pepper, cauliflower, brussels sprouts, corn, shredded gruyère cheese, bacon bits, shredded cheddar cheese, shredded parmesan cheese, bread crumbs
Provided by Frank Tiu
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
- Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
- While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
- Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
- Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
- Pour the béchamel sauce evenly over the vegetables.
- Top the Brussels sprouts with the Gruyère cheese and bacon bits.
- Top the corn with the cheddar cheese.
- Top the cauliflower with the Parmesan cheese.
- Sprinkle the bread crumbs evenly over the vegetables.
- Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
BRUSSELS SPROUTS GRATIN
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
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 (FOOD NETWORK MAGAZINE)
From the LEARN TO LOVE IT section of the Food Network Magazine. They wrote, "If you think you can't stand Brussels sprouts, give this cheesy dish a try." Well, I like Brussels sprouts, but thought I'd give it a try anyway. Rich, creamy dish. I made exactly as the original recipe called for (which I have copied here), but in the future I wouldn't use quite so many breadcrumbs (the breading on top seemed a little thick and heavy). But delicious and pretty easy to make! (Recipe copied from FOOD NETWORK MAGAZINE, November 2010 Issue, Pg. 68)
Provided by NELady
Categories Vegetable
Time 45m
Yield 1 gratin, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees 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.
Nutrition Facts : Calories 209.7, Fat 15.7, SaturatedFat 9.5, Cholesterol 48.9, Sodium 158.2, Carbohydrate 12.6, Fiber 2.4, Sugar 2, Protein 6.3
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