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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

  • 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
Products you'll need
  1. Heat oven to 425°F. Grease a 9×13-inch baking dish with oil, butter or cooking spray.
  2. Add cut Brussels sprouts and quartered shallots to a large bowl.
  3. Drizzle 2 tbsp. olive oil over vegetables and season generously with salt and pepper. Toss to fully coat.
  4. Spread seasoned vegetables evenly in prepared baking dish.
  5. Roast for 12-15 minutes, stirring halfway through, until the sprouts are bright green and just tender.
  6. 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.
  7. Once the sprouts are tender, pour cream evenly over top and scatter cheese over all. Gently toss the baking dish to coat the vegetables.
  8. Return the dish to the oven and roast for another 12-15 minutes, until cream is reduced by half and sprouts begin to brown.
  9. Remove from oven, top evenly with the seasoned breadcrumb mixture, and return to the oven.
  10. Bake for 5-8 more minutes until the breadcrumbs are golden brown.
  11. Let sit for 2 minutes before serving hot.

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