Brussel Sprouts au Gratin Recipe
Brussel Sprouts au Gratin - a fun spin on a your classic au gratin recipe made with brussel sprouts! Perfect side dish for any Holiday meal.
Ingredients
- 16 ounces brussel sprouts
- 1 ½ teaspoons kosher salt divided
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ cup sweet yellow onion minced
- 1 teaspoon garlic minced
- 2 ½ tablespoons all-purpose OR gluten-free flour
- ¾ Nutpods original unsweetened/unflavored creamer OR half-and-half
- ¼ cup chicken broth more, if needed to thin
- 2 tablespoons parmesan cheese grated
- 1 cup gruyere cheese grated
Instructions
- Prep: Preheat oven to 400℉. Prepare 16 ounces brussel sprouts by trimming off the stem and peeling off 2-3 outer layers of leaves. Quarter each brussels sprout and place in a 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 ¼ cup sweet yellow 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 and whisk to combine with butter to create a paste (aka a roux). Continue whisking, while adding ¾ Nutpods original unsweetened/unflavored creamer and then ¼ cup chicken broth. Continue whisking until 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 sauce over roasted brussel sprouts and then sprinkle with remaining 1/2 cup of Gruyere cheese. Return casserole dish to the oven, middle rack and uncovered, for 8-10 minutes. Then move to 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 the Nutpods (ensure it is unsweetened and unflavored) - you can't tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 511mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 39mg | Calcium: 167mg | Iron: 1mg
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