2 pounds fresh Brussels sprouts, quartered
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup cubed sourdough or French bread
1 tablespoon butter
1 tablespoon minced fresh parsley
2 garlic cloves, coarsely chopped
1 cup heavy whipping cream
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup shredded white sharp cheddar or Swiss cheese
1Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to 2 ungreased 15x10x1-in. baking pans. Roast 8 to 10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°.
2Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form.
3Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumbs. Bake, uncovered, 15 to 20 minutes or until bubbly and topping is lightly browned.
Total Time
Prep: 30 Min. Bake: 15 Min.
Brussels sprouts au gratin is topped with creamy sauce, Swiss cheese and bread crumbs. Serve this dish at your next dinner party, and prepare for your Brussels sprouts to be sought after.
Nutrition Facts
3/4 cup: 283 calories, 22g fat (13g saturated fat), 60mg cholesterol, 340mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 8g protein.