BRUSSELS SPROUT GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
- Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
- Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
SCREAMING HEADS: BRUSSELS SPROUTS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
- Preheat oven to 350 degrees F.
- Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
- Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
- Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
- Refrigerate for up to 1 week.
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 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
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
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
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
SMASHED BRUSSELS SPROUTS
Smashing Brussels sprouts before you roast them results in extra surface area, which translates to more crispy cheesy bits. If you have a meat mallet, it makes the smashing particularly easy and fun, but you can also use a cast-iron skillet or heavy drinking glass or mug.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F with a sheet pan on the bottom rack.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and boil until tender throughout, 10 to 12 minutes. Drain in a colander and cool under running water. Pat very dry with kitchen towels.
- Flatten each sprout with a meat mallet. Transfer to a large bowl and toss with 1/2 cup of the manchego, the olive oil, smoked paprika, garlic and 1 teaspoon salt. Spread on the preheated sheet pan and roast until crispy on the bottom, 13 to 15 minutes.
- Flip the sprouts and sprinkle with the remaining 1/2 cup manchego. Roast until the tops are browned and crusty and the bottoms are deeply caramelized, 13 to 15 minutes more.
GRATIN OF BRUSSELS SPROUTS WITH PARMESAN
Provided by Molly O'Neill
Categories casseroles, side dish
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 2 minutes. Drain. Place in a 9-inch round gratin dish or pie plate and toss with the butter, 1 teaspoon of the salt and pepper. Pour the chicken broth over the brussels sprouts. Cover with aluminum foil and bake until tender, about 45 minutes. Drain and return the sprouts to the pan.
- Preheat the broiler. Combine the bread crumbs, Parmesan, remaining salt and pepper to taste and sprinkle the mixture over the brussels sprouts. Place under the broiler until lightly browned. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams
GRATIN OF BRUSSELS SPROUTS
Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.
Provided by Bev I Am
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450.
- Lightly butter a medium sized gratin dish.
- In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
- Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
- Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
- Bring to a boil and continue boiling for 1 minute.
- Drain and refresh under cold running water.
- Saute the bacon in a small skillet until lightly brouwned, 2-3 minutes.
- Drain on paper towels then coarsely chop.
- Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
- Pour the cream over the top and sprinkle with the cheese.
- Bake until nicely browned and crispy on top, about 15 minutes.
Nutrition Facts : Calories 487.2, Fat 45.1, SaturatedFat 24.9, Cholesterol 142.2, Sodium 263.5, Carbohydrate 14.8, Fiber 4.4, Sugar 3.1, Protein 10.1
BRUSSELS SPROUTS GRATIN
This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners.
Provided by Alliebaba
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
- In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
- In same pot, add onion and cook until softened; 3 to 4 minutes.
- Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
- In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
- Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
- Bake until lightly browned; about 30 minutes.
Nutrition Facts : Calories 356.2, Fat 28.8, SaturatedFat 13.6, Cholesterol 68.4, Sodium 695.7, Carbohydrate 17.6, Fiber 3.7, Sugar 3.4, Protein 9
BRUSSELS SPROUTS GRATIN
Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).
Provided by SharleneW
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
- Add the flour and continue stirring for 2 minutes.
- Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
- Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
- Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Nutrition Facts : Calories 529.7, Fat 39, SaturatedFat 23.7, Cholesterol 128.6, Sodium 748.8, Carbohydrate 23, Fiber 4.4, Sugar 3.6, Protein 17
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
More about "brusselssproutsgratinfoodnetworkmagazine recipes"
BRUSSELS SPROUTS GRATIN - ONCE UPON A CHEF
From onceuponachef.com
BRUSSELS SPROUTS GRATIN - DAMN DELICIOUS
From damndelicious.net
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
14 BEST BRUSSELS SPROUTS RECIPES - THE SPRUCE EATS
From thespruceeats.com
BRUSSELS SPROUTS AU GRATIN - NO SPOON NECESSARY
From nospoonnecessary.com
BRUSSELS SPROUTS GRATIN ~ VEGAN RECIPE ~ THIS WIFE COOKS™
From thiswifecooks.com
BRUSSELS SPROUTS GRATIN
From foodnetwork.co.uk
11 SIMPLE ONE-POT MEALS STARRING BRUSSELS SPROUTS
From allrecipes.com
HOW TO MAKE CRISPY, CHEESY BRUSSELS SPROUT GRATIN - YOUTUBE
From youtube.com
BRUSSELS SPROUT GRATIN RECIPE | SIDECHEF
From sidechef.com
CHEESY BAKED BRUSSELS SPROUTS GRATIN RECIPE - BUILD YOUR BITE
From buildyourbite.com
BRUSSELS SPROUTS GRATIN (PERFECT FOR THE ... - DINNER, THEN DESSERT
From dinnerthendessert.com
HEALTHY BRUSSELS SPROUTS GRATIN - OATMEAL WITH A FORK
From oatmealwithafork.com
BRUSSEL SPROUTS AU GRATIN - URBAN HOMESTEAD LIFE
From urbanhomesteadlife.com
HOW TO MAKE BRUSSELS SPROUTS GRATIN - BEST RECIPE
From charlestonmag.com
CREAMY BRUSSELS SPROUTS GRATIN - KEVIN IS COOKING
From keviniscooking.com
BRUSSELS SPROUTS AU GRATIN - COOKING FOR MY SOUL
From cookingformysoul.com
BRUSSELS SPROUTS GRATIN RECIPE - SKINNYTASTE
From skinnytaste.com
BRUSSELS SPROUTS GRATIN {PALEO, DAIRY-FREE} - UNBOUND WELLNESS
From unboundwellness.com
BRUSSELS SPROUTS GRATIN (WITH VIDEO) - HOW TO FEED A LOON
From howtofeedaloon.com
BRUSSELS SPROUTS GRATIN - SALT & LAVENDER
From saltandlavender.com
BRUSSELS SPROUTS GRATIN RECIPE - HOW SWEET EATS
From howsweeteats.com
BEST BRUSSEL SPROUTS AU GRATIN RECIPE | DEPORECIPE.CO
From deporecipe.co
10 BRUSSELS SPROUT APPETIZER RECIPES THAT ARE ALMOST TOO EASY ...
From hitchcockfarms.com
BRUSSELS SPROUTS GRATIN - EASY AND DELICIOUS - COOKTHESTORY
From cookthestory.com
BRUSSELS SPROUTS RECIPES | ALLRECIPES
From allrecipes.com
BRUSSEL SPROUTS AU GRATIN | REYNOLDS BRANDS
From reynoldsbrands.com
ROASTED BRUSSELS SPROUTS GRUYèRE GRATIN - PARDON YOUR FRENCH
From pardonyourfrench.com
BRUSSELS SPROUT GRATIN RECIPE | CLAIRE ROBINSON - MASTERCOOK
From mastercook.com
BRUSSELS SPROUTS GRATIN | THE MODERN PROPER
From themodernproper.com
CRISPY BRUSSELS SPROUTS - DINNER AT THE ZOO
From dinneratthezoo.com
21 BEST BRUSSELS SPROUTS RECIPES - FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love