Brussels Sprouts Gratin

By Alison Roman

Brussels Sprouts Gratin
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
35 to 45 minutes
Rating
5(1,668)
Comments
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The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.

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Ingredients

Yield:6 servings
  • 1½pounds brussels sprouts, ends trimmed and halved lengthwise
  • 2large shallots, peeled and quartered lengthwise
  • 2cloves garlic, peeled and thinly sliced
  • 5tablespoons olive oil
  • Kosher salt and black pepper
  • 1½cups coarse bread crumbs or panko
  • ¾cup heavy cream
  • 1cup grated Gruyère (about 3 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

437 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 13 grams protein; 521 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.

  3. Step 3

    Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.

  4. Step 4

    Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.

  5. Step 5

    Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

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Ratings

5 out of 5
1,668 user ratings
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Comments

Margaux Laskey, Staff Editor

You can complete the recipe through the first sentence of step 4 (pour cream and scatter Gruyere over sprouts and toss to coat. DO NOT return to the oven). Refrigerate. The day-of, allow the dish to sit at room temperature for about a half hour then finish the dish. I hope that helps!

Meg

Can this be made the day before? Or assembled the day before and cooked the day of?

Alex

Very good, and easy with "convection Roast". Needs a little more zing and/or depth: Use strong gruyere. Consider lemon zest. Consider fish sauce instead of salt.

Somewhere In 413

This was exactly what I was craving. I made the following change, blue cheese for the cheese. And butter with the panko. This will go into heavy rotation with roasts and chops. The blue cheese took it over the top, wow. Served with air fryer pork chops but can see it with a leg of lamb or pork roast. Yum!

Carol

Excellent recipe....will grace the Christmas table!!! One change I made is I didn't use all the prepared bread crumbs...used about half and it was perfect.

MP

Use some care with cold cream and hot baking dish. Pouring over the hot sprouts slowly warms it enough to avoid risk of cracking.

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