Description
Brussels Sprouts Gratin that converts every skeptic.
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned. Remove from oven and set aside.
- While the Brussels sprouts are roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened.
- Remove from heat and stir in salt, pepper, and nutmeg. Add the Gruyere and Parmesan cheeses and stir until melted and smooth.
- In a large bowl, combine the roasted Brussels sprouts and cheese sauce. Stir gently to coat.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the panko breadcrumbs, melted butter, and parsley. Sprinkle evenly over the Brussels sprouts and cheese sauce.
- Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg