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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 5.8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.9g
  • Carbohydrate: 17.9g
  • Fiber: 4.6g
  • Cholesterol: 14mg
  • Iron: 2.1mg
  • Sodium: 280mg
  • Calcium: 57mg

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. 1. Preheat broiler.
  2. 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. 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.
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