Brussels Sprouts Gratin

Brussels sprouts are such an underrated veggie. Maybe it’s because so many of us remember eating canned, soggy, bland Brussels sprouts in our childhoods.

The good news is that we can leave this Brussels sprouts injustice in the past; there are infinite ways to bring this member of the cabbage family to life, and one of our favorite ways to do that is this Brussels sprouts gratin recipe.

WHY YOU’LL LOVE THIS RECIPE

The bacon and parmesan cheese create a delicious salty-creamy contrast — it’s indulgent but not too heavy, and bursting with flavor. This dish is versatile enough to be the perfect side to roast, chicken, or white fish. There is enough going on in this gratin that even the non-Brussels-sprout-lovers will love the taste. 

This is a fast weeknight side dish and can easily reheat for leftovers.

NUTRITIONAL BENEFITS OF BRUSSELS SPROUTS

A side of Brussels sprouts is a good way to get a good helping of nutritional benefit into your daily diet. They’re lower-calorie, with 4 grams of fiber per cup, tons of Vitamin K and Vitamin C. Vitamin K supports coagulation and is shown to defend the body against osteoporosis.

Brussels sprouts may also help you maintain steady blood sugar levels and are packed with antioxidants, which contain anti-inflammatory properties.

WHAT DO I NEED TO MAKE BRUSSELS SPROUTS GRATIN?

To make this recipe, make sure that you have your standard measuring utensils, a prep or chef’s knife, and cutting board on hand. You’ll also need a whisk and cheese grater, a 9x13 baking dish, a medium-sized mixing bowl, large spoon or mixing utensil, and a medium-sized skillet. 

INGREDIENTS

• 1 white onion 
• 2 garlic cloves
• 3 cups Brussel sprouts (fresh or frozen) 
• 1 ½ cups bacon strips (uncooked)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh thyme (stems discarded), divided
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 2 cups evaporated milk
• 2 cups freshly-grated parmesan cheese

HOW TO MAKE BRUSSELS SPROUTS GRATIN

Preheat the oven to 395 degrees F (200 degrees C).

Prepare your veggies as follows:

Peel and finely dice the onion.

Peel and mince the garlic.

Cut the Brussels sprouts into quarters. 

Roughly chop the bacon to preferred size and separate any strips that are stuck together.

Heat the olive oil in a medium-size pan over medium-low heat. Add onion and garlic, and cook until the onion is translucent and fragrant.

Add the bacon to your pan and fry until golden and crispy.

Add Brussels sprouts, salt, black better, and half of the thyme. Cook for 10 minutes, stirring occasionally, until the Brussels sprouts have softened. The Brussels sprouts’ green color will intensify as they cook, and this is a good indicator that they’re done. Once the Brussels sprouts are tender, scoop out and set aside in the mixing bowl.

Reduce heat to low. Make a bechamel sauce by adding the butter to the pan and, after the butter has melted, add the flour. Stir well and gently fry, whisking constantly, until the bechamel sauce is golden.

While whisking, pour in the evaporated milk. Season with a dash of freshly-ground salt and pepper. 

Pour the bechamel sauce into the mixing bowl with the Brussels sprouts and bacon. Stir until well-mixed.

 Pour the Brussels sprouts mixture into the 9x13 pan and top with the grated parmesan. Sprinkle the rest of the thyme over top.

Bake for 15 minutes or until the cheese is golden and bubbling.

WHAT TO SERVE WITH BRUSSELS SPROUTS GRATIN

• Rosemary crusted beef rib roast on the grill
• Easy herb roasted bone-in turkey breast
• Easy pan seared halibut
• Slow cooker balsamic braised short ribs

BRUSSELS SPROUTS GRATIN FAQS

Can I use frozen Brussels sprouts?

Absolutely! If you are throwing this recipe together last-minute and don’t have fresh Brussels sprouts on hand, if Brussels sprouts are out of season, or if it’s just easier for you and your lifestyle to stock frozen veggies rather than fresh ones, frozen Brussels will work just fine for our Brussels sprouts gratin.

If you do use frozen Brussels sprouts, we recommend running them under cool to room temperature water to thaw them out slightly, then drain well and pat dry with a paper towel before chopping.

How can I customize Brussels sprouts gratin?

That is a great question. For a gorgeous crunch, stir some chopped walnuts in right before you pour the gratin into the baking dish. A handful of chopped radicchio or your favorite microgreens will elevate the flavor, too. If bacon isn’t your thing or if you don’t eat pork, you can substitute chicken strips for the bacon. 

I don’t like parmesan. What cheese could I use?

White cheddar is great if you are looking to avoid that nutty parmesan flavor. Otherwise, we recommend asiago!

NOTES AND BOTTOM LINE

Cheese not crispy enough for your liking? Pop your oven on broiler mode for a minute or two at the end of your baking time. If you want to make this dish a bit more indulgent, replace half of the evaporated milk with heavy cream.

Our Brussels sprouts gratin is best eaten up immediately after cooking, but if you have leftovers, we recommend storing them sealed in the fridge and reheating on broil.

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