Roasting brussels sprouts until browned and then adding cream really brings out a great mellow flavor in brussel sprouts. Even those who say they don’t like brussel sprouts will enjoy this recipe. This recipe is almost like a brussel sprout gratin, with only a few key ingredients and a simple cooking method.
TIPS: Do not try to use half and half instead of heavy cream here because it will separate in the oven and give you a lumpy, gritty sauce. I often halve this recipe when I have a 1 Lb bag of brussels and just a couple of people, but I use a smaller 7×11 or 2 Quart oval dish so that the Brussels and liquid are not spread out too far. Do not worry of some of your brussel leaves start to char, as that brings out a wonderful flavor. Lastly, for a “no-carb” version of this, I will just leave out the breadcrumbs and top only with the shredded gruyere in the last step. Tastes great!
Brussel Sprouts Gratin
Ingredients
- 2 lbs brussel sprouts ends trimmed, outer leaves removed, halved through the stem end
- 3 Tbsp butter melted, divided
- kosher salt and pepper
- 1 1/4 C heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne powder
- 1 C course fresh breadcrumbs
- 1/4 C gruyere cheese shredded or grated
Instructions
- Heat oven to 425 degrees (or 400 convection). Place the trimmed brussel sprouts in a 9X13 baking dish in a single layer. Toss the brussels with 2 Tbsp of melted butter, 3/4 tsp salt and several grinds of pepper. Spread evenly in the dish, cover tightly with foil wrap, and place in oven. Roast for 15 minutes then remove foil and stir. Continue to roast uncovered, stirring once or twice, until they are very well browned and pierce easily with a knife, about 15 more minutes.
- While the brussels roast, in a small bowl combine the last 1 Tbsp melted butter with the breadcrumbs and gruyere cheese. Add a pinch of salt and pepper and stir together.
- When the brussel sprouts are tender and browned , remove from oven. Whisk together the cream, garlic powder, onion powder and cayenne. Slowly pour the cream mixture over the brussels (they will not be totally covered). Return pan to oven and roast for 5 minutes until cream is bubbling and a saucy consistency.
- Remove pan from oven and turn oven to broil. Sprinkle breadcrumb mixture on top of brussels and return to oven, broiling for about 3-4 minutes until top starts to brown. Serve hot.
- Enjoy!