Side Pannel
Brussels Sprouts au Gratin
Brussels Sprouts au Gratin
- Recipe Submitted by maryjosh on 12/11/2018
Ingredients List
- 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
Directions
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.
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.
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