Brussels Sprouts au Gratin
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 6 servings.
In our house, Brussels sprouts have always been sought after. 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
Ingredients
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2 pounds fresh Brussels sprouts, quartered
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1 tablespoon olive oil
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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3/4 cup cubed sourdough or French bread
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1 tablespoon butter
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1 tablespoon minced fresh parsley
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2 garlic cloves, coarsely chopped
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1 cup heavy whipping cream
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1/8 teaspoon crushed red pepper flakes
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1/8 teaspoon ground nutmeg
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1/2 cup shredded white sharp cheddar or Swiss cheese
Directions
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1.
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 2 ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°.
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2.
Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form.
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3.
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 crumbs. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
Nutrition Facts
3/4 cup: 283 calories, 22g fat (13g saturated fat), 60mg cholesterol, 340mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 8g protein.
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