brussels sprouts gratin

I hated brussels sprouts with a passion when I was growing up.  After I met my husband I realized it was because my mom and grandma boiled the vegetable, if you bake/broil or pan fry brussel sprouts they are absolutely delicious.  Two of our guests at our New Years Eve dinner do not like vegetables / salads pretty much at all, but I love them and wanted to serve at least one vegetable dish that everybody could enjoy.  I made a compromise and made brussel sprout gratin that included parmesan cheese and bacon.  The dish was tasty, but I would have preferred brussel sprouts without the cheese and bacon…it just seemed so wrong and detracted from the richness & heartiness of the brussel sprouts.

Ingredients

  • 4 hickory-smoked bacon slices
  • 4 large shallots, thinly sliced (or 1/4 red onion)
  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 thick slices French bread
  • 3 tablespoons butter
  • 1/4 cup grated Parmesan cheese

Preparation

1. Preheat the oven to 400 degrees.

2. Cook bacon in a large skillet over medium-high heat until crisp.  Remove bacon from pan, and reserving half of the drippings; crumble with hands and then chop finely with a knife.  Add the shallots to drippings in the pan and sauté for 2 minutes or until tender, stirring occasionally.

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3. Add the Brussels sprouts, season with the salt, pepper, garlic powder, and onion powder and brown for 5 minutes.  Add 1 cup water bring to a boil and then cover the skillet.  Cook for 6 minutes or until Brussels sprouts are almost tender.   Pour the Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish.

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4. Slice the french bread and cook for 10 minutes in the oven.

5. Break the hardened bread up into quarters, and place in a food processor with the shredded Parmesan cheese, and process until finely ground.  Melt the butter over medium-high heat in the skillet the asparagus was cooked.  Add the breadcrumbs & cheese mixture and sauté for 2 minutes or until toasted, stirring frequently.  Add the cooked, crumbled bacon to the toasted breadcrumb mixture.  Sprinkle the breadcrumb mixture over Brussels sprouts mixture – you can either leave on top of the Brussels sprouts or mix in.  Bake for 10 minutes or until golden brown and thoroughly heated.

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Comments

  1. Sue Haslinger says:

    MMM. that looks really good Amber, I will have to try this one. Love your blog.

  2. ohhh… gonna try this one with the boys 🙂

    PS: made your taquitos, but substituted ground beef for the chicken, and used gluten free corn tortillas. Man, those tortillas do not roll like the flour kind. They cracked and looked horrible, even after I tried to hold them together with toothpicks. My husband said the gluten free tortillas need to be deep fried before trying to bend them like that; I ignored his wonderful request, due to time, and even though they were ugly, the boys LOVED them 🙂 sometimes pretty just isn’t the ticket 🙂 thanks for the recipe!

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