• Prep Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 6

Brussels Sprouts au Gratin

  • Recipe Submitted by on

 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.

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