Brussels Sprouts Gratin
SERVES 6 | FINISH IN 40 minutes
In this Green Sriracha Brussels Sprouts Gratin, roasted brussels sprouts and shallots are coated by a spicy, creamy, cheesy topping and breadcrumbs. A splash of vivid Sky Valley® Green Sriracha Sauce introduces a hint of spicy flair to each morsel. Ready in 30 minutes, this recipe is ideal for festive feasts or winter meals.
family casual, family style
American, Thanksgiving, Vegetarian, Vegan, Gluten-free, Fall, Healthy, Easy
Ingredients
- 1 1⁄2 lb. Brussels Sprouts, trimmed and halved lengthwise
- 2 Large Shallots, peeled and quartered
- 5 tbsp. Olive Oil
- Kosher Salt And Black Pepper
- 1 ½ c. Panko Or Gluten-Free Bread Crumbs
- 3⁄4 c. Heavy Cream
- 1 c. Grated Gruyere Cheese
- 1-2 tbsp. Sky Valley® Green Sriracha Sauce, or more, to taste
Directions
- Heat oven to 425°F. Grease a 9×13-inch baking dish with oil, butter or cooking spray.
- Add cut Brussels sprouts and quartered shallots to a large bowl.
- Drizzle 2 tbsp. olive oil over vegetables and season generously with salt and pepper. Toss to fully coat.
- Spread seasoned vegetables evenly in prepared baking dish.
- Roast for 12-15 minutes, stirring halfway through, until the sprouts are bright green and just tender.
- In a separate small bowl, combine bread crumbs with the remaining 3 tbsp olive oil. Season with salt and pepper to taste. Mix until evenly coated.
- Once the sprouts are tender, pour cream evenly over top and scatter cheese over all. Gently toss the baking dish to coat the vegetables.
- Return the dish to the oven and roast for another 12-15 minutes, until cream is reduced by half and sprouts begin to brown.
- Remove from oven, top evenly with the seasoned breadcrumb mixture, and return to the oven.
- Bake for 5-8 more minutes until the breadcrumbs are golden brown.
- Let sit for 2 minutes before serving hot.
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