Quick Look: Simple Brussels Sprouts au Gratin
- Ready In: 45 minutes
- Serves: 10
- Main Ingredients: brussels sprouts, gruyère cheese, Parmesan cheese, creamer, garlic, and onion.
- Dietary Info: gluten-free friendly and vegetarian (with vegetable broth)
- Best For: delicious side dish for Thanksgiving, Christmas, Easter, or any other special occasion. Inspired by our creamy delicata squash au gratin.
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Why You’ll Love This Creamy Side Dish
- Gruyère and Parmesan team up for the most creamy and delicious cheese sauce.
- Traditional au gratin flavors with the spin of using fresh brussels sprouts instead of potatoes.
- Roast the brussels sprouts ahead of time to make it a super fast and easy holiday side dish!
- Definitely a crowd-pleaser that everyone will request again and again.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Brussels Sprouts – a cruciferous vegetable that has a similar flavor to broccoli and becomes slightly sweet after cooking.
- Butter – use a plant-based butter or vegan butter, if needed
- All-Purpose Flour – option to use gluten-free flour to make the recipe gluten-free.
- Creamer – highly recommend using NutPods dairy-free creamer, but half-and-half would also work. It would just have a richer, more decadent flavor.
How To Cook Brussels Sprouts Au Gratin
Step 1 – Rub the quartered brussels sprouts with oil and season with salt and pepper. Bake for 20 minutes.
Step 2 – Sauté the onion and garlic in butter.
Step 3 – Whisk in the flour to create a roux.
Step 4 – Gradually whisk in the creamer and broth. Then mix in the shredded cheese to melt.
Step 5 – Pour the cheese sauce over the brussels sprouts.
Step 6 – Add remaining shredded cheese and bake 8-10 minutes or until bubbly.
Erin’s Testing Tips: What We Learned
- Shredded Cheese – highly recommend shredding your own cheese rather than buying the pre-shredded stuff for extra melty, gooey-ness.
- Roasting Brussels Sprouts – baking the brussels sprouts before adding the cheese sauce allows them to reach the perfect tenderness without overcooking the sauce. It also results in crispy edges that are absolutely delicious!
- Broil – put the dish under the oven broiler at the end of cooking for the perfect golden brown color.
Best Ways To Serve Easy Brussels Sprouts au Gratin
This easy side dish is here to elevate any main course. Some of our favorites are double smoked ham, perfectly grilled steaks, or our ultimate smoked turkey. And since it’s the season for loading up the table with our favorite sides, be sure to check out our favorite Thanksgiving side dishes for more menu inspiration.
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This Brussels Sprouts Au Gratin recipe is made with roasted Brussels sprouts, a creamy Gruyère and Parmesan cheese sauce, and melty cheese on top. The Brussels sprouts are roasted first until tender with a little bite, then combined with the cheese sauce and baked together. A delicious side dish for holiday dinners or any special occasion!
Ingredients
- 16 ounces brussels sprouts
- 1 ½ teaspoons kosher salt, divided
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, sub plant-based butter
- ¼ cup sweet yellow onion, minced
- 1 teaspoon garlic, minced
- 2 ½ tablespoons all-purpose flour, sub 1-to-1 gluten-free flour
- ¾ cup Nutpods original unsweetened/unflavored creamer, sub half-and-half
- ¼ cup chicken broth, more, if needed to thin
- 2 tablespoons parmesan cheese, shredded
- 1 cup gruyère cheese, shredded
Instructions
- Prep: Preheat oven to 400℉. Prepare 16 ounces brussels sprouts by trimming off the stems and peeling off 2-3 outer layers of leaves. Quarter each brussels sprout and place in an 8×12 casserole dish.
- Season: Sprinkle 1 ½ teaspoons kosher salt and ⅛ teaspoon ground black pepper on the brussel sprouts. Drizzle with 1 tablespoon olive oil. Massage oil into the brussel sprouts. Place in oven, middle rack, for 20 minutes, tossing halfway.
- Sauté: Meanwhile, bring a cast iron skillet to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add the minced onion and 1 teaspoon garlic. Move around until garlic becomes fragrant and onion starts to soften, approx. 1-2 minutes.
- Creamy Base: Add 2 ½ tablespoons all-purpose flour and whisk to combine with the melted butter to create a paste (a.k.a. a roux). Continue whisking, while adding ¾ cup Nutpods original unsweetened/unflavored creamer and then ¼ cup chicken broth. Continue whisking until the consistency is thick and creamy. If it feels too thick, add another splash or two of broth and stir. Remove from heat and add ½ cup gruyère cheese and 2 tablespoons parmesan cheese. Stir until cheese has melted. Taste and add any salt or pepper, as desired.
- Combine with Sprouts: Pour the sauce over the roasted brussels sprouts and then sprinkle with remaining ½ cup of Gruyere cheese. Return the casserole dish to the oven, middle rack and uncovered, for 8-10 minutes. Then move to under the broiler for 1-3 minutes (I would recommend leaving the door open so you can watch carefully) or until sauce is bubbly and starting to brown.
- Serve: Remove and let cool 10 minutes before serving.
Notes
- Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference in taste and it lightens up an otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Dairy-Free: make this recipe dairy-free by using Nutpods, a plant-based butter, and dairy-free alternative for the cheeses.
- Make now, bake later: Feel free to make the roasted brussels sprouts ahead of time and keep in the refrigerator overnight. Let them come to room temperature before adding the cheese sauce and completing the remaining steps.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Calories 144kcal
Nutrition
Calories: 144kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 523mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 39mg | Calcium: 169mg | Iron: 1mg
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Bridget says
Delicious! Made these as the most amazing holiday side dish.