People usually turn up their noses at the thought of Brussels sprouts, which have gotten a bad reputation of being one of the top vegetables that people refuse to eat. Even though I am a fan of them, I have found that they have often been poorly blanched and end up soggy or are roasted without much added flavors. However, ever since I started making this recipe, I have gotten many members of my family to give them a try and even inquire about me bringing them back to our next family dinner.
Brussels sprouts have become a staple side at our holiday meals and make an appearance at other times when we are looking for a decadent side. Even if you don’t like Brussels sprouts, anything gets better when covered in bacon and cheese… so give them a try! If you are vegetarian you can omit the bacon. If you want to make this side even fancier, you could swap out the bacon for pancetta!
Brussel Sprouts Gratin
Ingredients
Instructions
Wash the Brussels sprouts and slice them vertically in half. Cover them in olive oil, salt and pepper and place on a baking sheet. Cook for roughly 20 minutes at 350° until slightly roasted.
Cut the bacon into small bites and place on medium heat until cooked through. Place them on a paper towel to drain the grease and set aside.
Place butter and sliced shallots in a sauce pan and cook on medium low heat for 3-5 minutes. Add the nutmeg, thyme, and flour. Cook for an additional 2 minutes (this will prevent the sauce from tasting flour-y).
Set the shallot-flour mixture to low heat, and whisk in the heavy cream and milk. Cook for a few minutes until the mixture thickens. Then add 5 ounces of the shredded Gruyere (I used apple smoked instead of the Swiss to compliment the bacon flavor).
Mix the roasted Brussels sprouts, bacon and cream sauce in an oven-safe dish. Top with the remaining shredded Gruyere cheese and bake in the oven at 350 for 15-20 minutes and ENJOY!
If you enjoyed this recipe, check out these other recipes on the Spoon University site involving Brussels sprouts such as: balsamic Brussels sprouts, roasted Brussels sprouts or honey-sriracha sprouts. As always, if you try out this recipe, send us a picture on Instagram @spoon_bulldogs and let us know how it is!