Brussels Sprouts Gratin

Photo: Jonny Valiant; Styling: Deborah Williams
Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Recipe Time

Total: 36 Minutes
: 0 Minutes

Nutritional Information

Calories 133
Fat 5.8 g
Satfat 3.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 5.9 g
Carbohydrate 17.9 g
Fiber 4.6 g
Cholesterol 14 mg
Iron 2.1 mg
Sodium 280 mg
Calcium 57 mg

Ingredients

2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette
3 tablespoons butter

Preparation

1. Preheat broiler.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

3. Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Note:

Julianna Grimes,

November 2010