- 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
- 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. Yield: 6 servings.
Originally published as Brussels Sprouts au Gratin in Taste of Home Christmas Annual Annual 2014
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Reviewed Aug. 30, 2014
ABSOLUTELY LOVED THIS!! I jus started getting into Brussels sprouts and this was my first time cooking with fresh and it turned out with such a great texture and flavor. I feel this could be like a base recipe for another flavor.