A very simple and delicious recipe for Brussels sprouts au gratin.
Make a perfect dish for your dinner, Thanksgiving, and Christmas table, or any holiday table!
Easy to prepare, rich in flavor, and a perfect “match” with almost any other dish!
Serve the Brussels sprouts au gratin with a delicious fish fillet, a grilled vegetarian steak, some wild rice, delicious oven potatoes with tomato sauce, or a tasty vegetarian meatloaf!
This recipe has an easy creamy and cheesy béchamel sauce.
Made with 3 basic ingredients that will upgrade your Brussels sprouts!
Extra tip for even more flavor, add cauliflower florets!
It is something I highly recommend for this recipe.
Try it and you will love it!
Recipe
Yield: 6 portions
Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
Ingredients
500 gr Brussels sprouts, cut in half, add 200 gr more if you don’t use cauliflower
200 gr cauliflower florets, optional
1 tsp garlic powder
1/3 tsp salt
1 tbsp olive oil
1/2 tsp black pepper
1 tsp dried oregano or dried thyme, optional
Béchamel sauce
1/2 cup olive oil
1/2 tsp black pepper
500 ml milk
1/2 cup grated parmesan
3 tbsp all-purpose flour
1/2 cup grated Emmental, or Gruyère, or any type of Swiss cheese
1/2 cup grated Gorgonzola, or any type or blue cheese
Instructions
- Preheat your oven to 200 ° C.
- Wash your cauliflower florets, and your Brussels sprouts, cut in half, and pat them dry.
- Place your Brussels sprouts, and cauliflower florets in a large bowl, add the olive oil, garlic powder, salt, and pepper.
- Transfer them to a baking pan with parchment paper, place in the preheated oven, and bake for approximately 20-25 minutes.
In the meantime, let’s prepare our Béchamel sauce
- Add a pot to medium-high heat and add the olive oil.
- When warm and not hot add the flour and mix with a silicone spatula until smooth and it starts bubbling.
- Now add the milk and mix with a silicone spatula non-stop until it has a smooth and creamy texture. This process can take about 5-8 minutes.
- Remove the pot from the heat, add the black pepper, Gorgonzola, and half the parmesan, and Emmental, and mix.
- When the 20 minutes of cooking for the Brussels sprouts are over, add the Béchamel sauce on top and sprinkle with the remaining grated Parmesan cheese and Emmental cheese on top.
- Bake for another 15 minutes until crispy crust. If necessary, change the operation of the oven on the grill for the last 10 minutes.
Enjoy!
Notes
- Served: Served with
- salmon fillet,
- meatloaf with vegan meat,
- sweet potatoes with rice
- Variations:
- Without a second thought add cauliflower florets.
- Add a sliced yellow onion, and asparagus.
- In the Béchamel sauce add a pinch of nutmeg.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Brussels Sprouts Au Gratin
Ingredients
- 500 gr Brussels sprouts, cut in half , add 200 gr more if you don’t use cauliflower
- 200 gr cauliflower florets , optional
- 1 tsp garlic powder
- 1/3 tsp salt
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1 tsp dried oregano or dried thyme , optional
Béchamel sauce
- 1/2 cup olive oil
- 500 ml milk
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/2 cup grated parmesan
- 1/2 cup grated Emmental , or Gruyère, or any kind of Swiss cheese
- 1/2 cup grated Gorgonzola ,or any type, or blue cheese
Instructions
- Preheat your oven to 200 ° C.
- Wash your cauliflower florets, and your Brussels sprouts, cut in half, and pat them dry.
- Place your Brussels sprouts, and cauliflower florets in a large bowl, add the olive oil, garlic powder, salt, and pepper.
- Transfer them to a baking pan with parchment paper, place in the preheated oven, and bake for approximately 20-25 minutes.
In the meantime, let’s prepare our Béchamel sauce:
- Add a pot to medium-high heat and add the olive oil.
- When warm and not hot add the flour and mix with a silicone spatula until smooth and it starts bubbling.
- Now add the milk and mix with a silicone spatula non-stop until it has a smooth and creamy texture. This process can take about 5-8 minutes.
- Remove the pot from the heat, add the black pepper, Gorgonzola, and half the parmesan, and Emmental, and mix.
- When the 20 minutes of cooking for the Brussels sprouts are over, add the Béchamel sauce on top and sprinkle with the remaining grated Parmesan cheese and Emmental cheese on top.
- Bake for another 15 minutes until crispy crust. If necessary, change the operation of the oven on the grill for the last 10 minutes.
Notes
- Served: Served with
-
- salmon fillet,
- meatloaf with vegan meat,
- sweet potatoes with rice
- Variations:
- Without a second thought add cauliflower florets.
- Add a sliced yellow onion, and asparagus.
- In the Béchamel sauce add a pinch of nutmeg.
- Storage: Store in an airtight container in the fridge for up to 5 days.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
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