Brussels Sprouts Gratin Recipe

Name: Brussels Sprouts Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the brussels sprouts:; 1 pound brussels sprouts; 1 cup low-sodium chicken broth or stock; 1/2 cup heavy cream; 1 tablespoon whole-grain mustard; 1 teaspoon maple syrup (grade B preferred); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; For the gratin topping:; 1 cup bread crumbs made from dry bread; 1/2 cup chopped pecans; 2 tablespoons unsalted butter, melted; 1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred); 1/4 teaspoon kosher salt

Servings: persons

For the brussels sprouts:
1 pound brussels sprouts
1 cup low-sodium chicken broth or stock
1/2 cup heavy cream
1 tablespoon whole-grain mustard
1 teaspoon maple syrup (grade B preferred)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the gratin topping:
1 cup bread crumbs made from dry bread
1/2 cup chopped pecans
2 tablespoons unsalted butter, melted
1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred)
1/4 teaspoon kosher salt

1
Preheat oven to 350u00b0 F with a rack in the middle or lower middle position.
2
Remove hard stem end and any bruised or wilted leaves from brussels sprouts. Shred them using the slicing disc of a food processor, alternately use a mandoline set at 1/8- to 1/4-inch thick, or slice them by hand. Set aside
3
Whisk together remaining brussels sprouts ingredients in a medium bowl. Stir in the shredded brussels sprouts, then transfer mixture to a gratin or shallow baking pan (a 1-quart gratin or an 8-inch square baking pan). Spread in an even layer.
4
Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.
5
Bake until the topping is golden brown in the center and dark golden brown around the edges, about 35 minutes. [Editors' note: Our gratin took about 50 minutes to uniformly brown.] Rotate the pan after 20 minutes to promote even browning. Serve immediately.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the brussels sprouts:, 1 pound brussels sprouts, 1 cup low-sodium chicken broth or stock, 1/2 cup heavy cream, and more.

Yes, Brussels Sprouts Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussels Sprouts Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions