Creamy, cheesy, and delicious – This Brussels Sprouts Gratin only requires 8 ingredients and 30 minutes. It’s great for a yummy weeknight side and perfect for the holiday table.
For as long as I can remember I was always the one that turned my nose up at anything green, that wasn’t lettuce or pickles.
After I met my husband, he had me trying all sorts of different foods, including green vegetables.
I couldn’t believe that I actually enjoyed some of those, including brussels sprouts.
I think sprouts get a bad rap. It’s the vegetable that so many kid’s books have their characters turning their nose up at, and passing them under the table to the dog.
However, when sprouts are cooked correctly and with awesome flavors, they are quite delicious, and even my kids have never turned them down.
I’m usually one for roasting my vegetables as it brings out all the yummy caramelized flavors.
But, when you’re eating roasted vegetables nightly, it can get a little redundant. So I started branching out my vegetable game.
Who doesn’t love cheese? This is where I started, pairing certain veggies with cheese – which is a family favorite.
When I tossed together this Brussels Sprouts Gratin, I knew I had done something right, when not one slivered sprout was left in the baking dish.
How to make Brussels Sprouts Gratin:
- Start by cleaning your Brussels sprouts. The way I do this is easy: Fill a sink full of cold water. Cut off the stems. Slice in half, and drop into the water. Using your hand, swish them all around, to knock off any dirt. Any leaves that have come off the sprouts, I toss those in the garbage.
- Next up, you’re going to boil the sprouts for just a few minutes, to get them tender. Drop into a quick ice bath, and place them into a colander to allow to drain.
- While they are draining, you’re going to make the cheese sauce. Melt butter in a skillet, then add in the flour. Once the flour has cooked for a couple minutes, slowly whisk in some milk. Cook this until the mixture is thickened. Once thickened, season to taste with salt, pepper, and nutmeg. Stir in grated Parmesan cheese.
- Place the cooked sprouts in a baking dish and top with the cheese sauce. Sprinkle the top with breadcrumbs. Add a bit of cubed butter and bake for 20 minutes.
Here are some of our favorite holiday side dishes that pair well with this side dish:
- Orange Maple Roasted Carrots
- Best Ever Sweet Potato Casserole
- 5 Ingredient Easy Homemade Cranberry Sauce
- The Best Baked White Macaroni and Cheese
- 1 ½ pounds cleaned Brussels Sprouts
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 1 ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg
- 1 cup freshly grated parmesan cheese
- ½ cup bread crumbs
- Bring a large pot of water to a boil. Add the sprouts and boil until they start to get tender, about 5 minutes.
- While they are boiling, prepare a large bowl of ice and cold water. Set aside. Preheat oven to 350 degrees. Grease a 2 quart baking dish, and set aside.
- Drain and place the sprouts in the ice water to stop the cooking. Once cooled, drain and dry the sprouts.
- Place 2 tablespoons of butter in a pan and melt over medium heat. Whisk in the flour and cook for a couple minutes. Slowly add the milk, whisking as you pour, to avoid any lumps. Cook until thickened, about 3 to 4 minutes. Whisk in the salt, pepper and nutmeg. Add the Parmesan cheese and stir until melted.
- Place the Brussels sprouts in the prepared baking dish. Pour the sauce evenly over the sprouts. Sprinkle the breadcrumbs over the top and slice the remaining tablespoon of butter into small pieces and sprinkle over the top of the breadcrumbs.
- Bake in the preheated oven about 20 minutes or until the sauce is hot and bubbly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 639mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 11g