Best Brussels Sprouts Gratin With Caramelized Shallots Ws Recipes

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BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite -- and you can make it ahead of time!

Provided by Jennifer Segal, adapted from

Categories     Vegetables & Sides

Time 1h

Yield 6-8

Number Of Ingredients 7

2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed
¼ cup finely grated Gruyère
1¼ cups heavy cream, at room temperature

Steps:

  • Heat the oven to 425°F. 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. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
  • While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside.
  • When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
  • Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.

Nutrition Facts : Calories 286, Fat 20g, Carbohydrate 21g, Protein 8g, SaturatedFat 12g, Sugar 4g, Fiber 5g, Sodium 462mg, Cholesterol 67mg

BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS



Brussels Sprouts Gratin With Caramelized Shallots WS image

From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)

Provided by KateL

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 23

3 tablespoons butter
1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
3/4-1 1/2 tablespoon sugar (depending on desired sweetness)
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
3 cups coarse fresh breadcrumbs
3 tablespoons unsalted butter, melted
1 1/2 teaspoons lemon zest (1/2 Tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
2 lbs Brussels sprouts, trimmed and halved lengthwise
kosher salt (as if boiling pasta)
ice water (to halt cooking of Brussels sprouts)
2 tablespoons all-purpose flour
8 ounces gruyere cheese, grated
1/2 ounce parmigiano-reggiano cheese, grated
1 teaspoon lemon zest
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 cup heavy cream

Steps:

  • INA'S CARAMELIZED SHALLOTS (~1 CUP):.
  • Preheat oven to 400 degrees F.
  • In a 12-inch ovenproof skillet, melt the butter over medium heat.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper. Toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
  • If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
  • TOPPING:.
  • In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
  • Set aside until Step 19.
  • GRATIN:.
  • Preheat oven to 375 degrees F.
  • Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
  • Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  • In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
  • Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
  • Transfer the mixture to the prepared fry pan and smooth the top.
  • Sprinkle the bread crumb topping mixture evenly on top.
  • Bake until the bread crumbs are golden brown, about 35 minutes.
  • Let the gratin rest for 15 minutes before serving.

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

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.

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs or panko
3/4 cup heavy cream
1 cup grated Gruyère (about 3 ounces)

Steps:

  • Heat oven to 425 degrees.
  • 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.
  • Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams

CREAMY BRUSSELS SPROUTS GRATIN



Creamy Brussels Sprouts Gratin image

Make and share this Creamy Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb frozen Brussels sprouts (or fresh Brussels sprouts)
1 tablespoon butter
1/2 cup chopped white onion
1 tablespoon flour
1/2 cup sliced mushrooms
1/2 cup half-and-half cream
1/2 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 350.
  • If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
  • directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
  • In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
  • Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
  • Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
  • In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
  • Bake at 350 for 25-30 minutes or until bubbly on top.

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)



Brussels Sprouts Gratin (Food Network Magazine) image

From the LEARN TO LOVE IT section of the Food Network Magazine. They wrote, "If you think you can't stand Brussels sprouts, give this cheesy dish a try." Well, I like Brussels sprouts, but thought I'd give it a try anyway. Rich, creamy dish. I made exactly as the original recipe called for (which I have copied here), but in the future I wouldn't use quite so many breadcrumbs (the breading on top seemed a little thick and heavy). But delicious and pretty easy to make! (Recipe copied from FOOD NETWORK MAGAZINE, November 2010 Issue, Pg. 68)

Provided by NELady

Categories     Vegetable

Time 45m

Yield 1 gratin, 6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces (plus more for the dish)
kosher salt
1 lb Brussels sprout, outer leaves and stems removed
1 pinch red pepper flakes
fresh ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I used Cracker Barrel Sharp Vermont)
1/2 cup breadcrumbs (I used Italian Seasoned breadcrumbs)

Steps:

  • Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

Nutrition Facts : Calories 209.7, Fat 15.7, SaturatedFat 9.5, Cholesterol 48.9, Sodium 158.2, Carbohydrate 12.6, Fiber 2.4, Sugar 2, Protein 6.3

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).

Provided by SharleneW

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry wine
1 cup finely grated parmesan cheese, plus
1/2 cup parmesan cheese
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 head garlic
1/2 teaspoon olive oil

Steps:

  • Preheat oven to 350°F.
  • To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
  • Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
  • Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
  • Add the flour and continue stirring for 2 minutes.
  • Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
  • Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
  • Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Nutrition Facts : Calories 529.7, Fat 39, SaturatedFat 23.7, Cholesterol 128.6, Sodium 748.8, Carbohydrate 23, Fiber 4.4, Sugar 3.6, Protein 17

SMOKED GOUDA BRUSSELS SPROUTS GRATIN



Smoked Gouda Brussels Sprouts Gratin image

Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen Brussels sprouts (or 1 lb fresh Brussels sprouts, trimmed)
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon flour
1 cup heavy cream (or half and half or a combination)
1 1/2 teaspoons sugar
1/4 teaspoon pepper
1/8 teaspoon paprika
salt, as needed to taste
1 cup shredded smoked gouda cheese (or regular Gouda, but I recommend smoked)
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 375°F Lightly grease/spray a casserole dish.
  • In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
  • While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
  • Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
  • Add cream to saucepan; stir.
  • Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
  • Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
  • In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
  • Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

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