Easy Brussels Sprouts Au Gratin Recipes

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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 SPROUTS AU GRATIN RECIPE BY TASTY



Brussels Sprouts Au Gratin Recipe by Tasty image

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

3 tablespoons unsalted butter, divided
1 small yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup milk, warm
1 cup vegetable stock, warm
2 oz shredded gruyère cheese
4 fl oz freshly grated parmesan cheese, divided
kosher salt, to taste
olive oil, for greasing
1 lb brussel sprout, trimmed, quartered

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 AU GRATIN



Brussels Sprouts au Gratin image

In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 pounds fresh Brussels sprouts, quartered
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup cubed sourdough or French bread
1 tablespoon butter
1 tablespoon minced fresh parsley
2 garlic cloves, coarsely chopped
1 cup heavy whipping cream
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup shredded white sharp cheddar or Swiss cheese

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.

Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

EASY BRUSSELS SPROUTS AU GRATIN



Easy Brussels Sprouts Au Gratin image

Make and share this Easy Brussels Sprouts Au Gratin recipe from Food.com.

Provided by Nyteglori

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 pint water
1 1/2 lbs Brussels sprouts, trimmed
1 pinch grated nutmeg
salt
2 tablespoons butter
1/2 onion, chopped
4 ounces cooked ham, cut into strips
3 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 400°F
  • Bring water to a boil in a large saucepan
  • Add the Brussels sprouts, nutmeg and salt.
  • Bring back to the boil, lower the heat, cover and cook gently for 10-15 minutes.
  • Drain Brussels sprouts and arrange in an ovenproof dish.
  • While the sprouts are cooking melt half the butter in a frying pan, add the onion and saute for 4-5 minutes. Stir in the ham.
  • Sprinkle onions and ham mixture over the Brussels sprouts, then sprinkle with the Parmesan cheese.
  • Dot with the remaining butter and cook in the oven for 20 minutes until the top is golden brown.

Nutrition Facts : Calories 211.4, Fat 12.7, SaturatedFat 6.3, Cholesterol 45.2, Sodium 164.9, Carbohydrate 13.5, Fiber 4.7, Sugar 3.6, Protein 13.6

BRUSSELS SPROUT GRATIN



Brussels Sprout Gratin image

"This Brussels sprout gratin will turn nonbelievers into fans!"

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound Brussels sprouts, trimmed
3/4 cup grated sharp cheddar cheese
1 tablespoon all-purpose flour
1 teaspoon fresh thyme
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
  • In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

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.

AU GRATIN BRUSSELS SPROUTS



Au Gratin Brussels Sprouts image

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

1 1/2 lbs fresh Brussels sprouts or 20 ounces frozen Brussels sprouts, trim and rinse if using fresh
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt
2 tablespoons flour
1/4 cup milk, plus
2 tablespoons milk
1 cup sour cream
2 tablespoons grated parmesan cheese
1 cup shredded cheddar cheese

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

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

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