Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Reheat in a 350☏ oven, uncovered, until warm throughout and crisp on top, 10-15 minutes. Make ahead tip: This recipe can be prepared a day ahead of time.Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn). Set the oven to broil and position a rack to 6 inches below the broiler. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt.Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. While the sprouts roast, place the bread crumbs in a medium bowl.Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Kale & Brussels Sprouts Salad with Walnuts, Parmesan & Lemon-Mustard Dressing.Roasted Brussels Sprouts with Balsamic Vinegar and Honey.Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup.Sprinkle the bread crumb mixture over the sprouts.īroil until golden and crisp, 3-5 minutes. Meanwhile, combine the bread crumbs with one tablespoon of butter and the Gruyère. Cook for about 10 minutes more, or until the cream has thickened to a saucy consistency. Pour the cream over the sprouts and sprinkle with 1/4 teaspoon salt. Roast for about 30 minutes, until tender and browned in spots. What you’ll need to make brussels sprouts gratinīegin by tossing the sprouts with two tablespoons of the butter, 3/4 teaspoon salt and 1/4 teaspoon pepper. If you’re preparing this dish in advance, note that it requires 10 to15 minutes in the oven to warm through and crisp the topping before serving, so plan accordingly. It’s easy, too: Unlike most vegetable gratins, which are made with a béchamel sauce, this one is made much more simply with heavy cream. This Brussels sprouts gratin is a family favorite, and it’s perfect for the holidays because it can be made mostly ahead of time. This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite - and you can make it ahead of time!
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