Brussel Sprouts au Gratin
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 8x12 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.
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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