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Brussel Sprouts Gratin

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  • Serves: 6
  • Complexity: easy
  • kcal: Cal: 110 • Fat: 5 g • Carb: 12 g • Fiber: 3 g • Protein: 7 g • Sugar: 3 g Sodium: 127 mg (with salt) • Cholesterol: 14 mg
Brussel Sprouts Gratin

These brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and parmesan, then baked until brown and bubbling.

If you are as obsessed with brussels sprouts as I am, you’ll love these. 

Perfect to add to your holiday table!


  • 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
  • 1/4 tsp kosher salt
  • black pepper, to taste
  • olive oil spray
  • 1/2 tbsp butter
  • 1/3 cup chopped shallots
  • 2 tsp all purpose flour (or gluten free flour for GF)
  • 3/4 cup fat free milk
  • 1/4 tsp kosher salt
  • 1 tsp fresh thyme
  • 1 tbsp grated parmesan cheese
  • 2 oz grated Gruyere cheese, divided
  • Step by Step Directions

    1. Preheat oven to 400°F.

    2. Spray an 8″x12″ gratin dish or casserole with olive oil.

    3. Add the brussels sprouts and season with salt and pepper.

    4. Spray more olive oil over the brussels and place in the lower third of the oven.

    5. Bake 15 minutes, toss and bake an additional 10 minutes.

    6. Heat a medium nonstick pan over medium heat.

    7. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. 

    8.  Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes.

    9. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.

    10. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.

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