Brussels Sprouts and Grapes au Gratin Recipe

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Brussels Sprouts and Grapes au Gratin Recipe
Brussels Sprouts and Grapes au Gratin Recipe photo by Taste of Home
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Brussels Sprouts and Grapes au Gratin Recipe

Read Reviews
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Publisher Photo
Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh Brussels sprouts, halved
  • 1/2 cup seedless red grapes, halved
  • 1 tablespoon butter
  • 2 tablespoons arrowroot flour
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • Grated Parmesan cheese

Directions

Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes.
Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes. Yield: 6 servings.
Originally published as Brussels Sprouts and Grapes au Gratin in Taste of Home September/October 2017

Nutritional Facts

2/3 cup: 152 calories, 8g fat (5g saturated fat), 24mg cholesterol, 180mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 1 pound fresh Brussels sprouts, halved
  • 1/2 cup seedless red grapes, halved
  • 1 tablespoon butter
  • 2 tablespoons arrowroot flour
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • Grated Parmesan cheese
  1. Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes.
  3. Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes. Yield: 6 servings.
Originally published as Brussels Sprouts and Grapes au Gratin in Taste of Home September/October 2017

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danid User ID: 5870512 274482
Reviewed Sep. 25, 2017

"The recipe was great except for the Grapes everyone in the family picked them out. I would def make again without the grapes. Was creamy and full of flavor."

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