Screaming Heads Brussels Sprouts Gratin Recipes

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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 GRATIN



Brussels Sprouts Gratin image

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

2 lbs Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry wine
1 cup finely grated parmesan cheese, plus
1/2 cup parmesan cheese
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 head garlic
1/2 teaspoon olive oil

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



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

CREAMY BRUSSELS SPROUTS GRATIN



Creamy Brussels Sprouts Gratin image

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

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb frozen Brussels sprouts (or fresh Brussels sprouts)
1 tablespoon butter
1/2 cup chopped white onion
1 tablespoon flour
1/2 cup sliced mushrooms
1/2 cup half-and-half cream
1/2 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 350.
  • If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
  • directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
  • In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
  • Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
  • Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
  • In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
  • Bake at 350 for 25-30 minutes or until bubbly on top.

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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