Sides are the Best Part: Brussels Sprouts

You probably read that title and thought, seriously? And, yes, I really do like Brussels Sprouts, especially coated in cheesy, buttery sauce. In all honesty, though, this post goes out to the side dishes and salads which make the holidays unforgettable memories. We talk about the ham or the turkey or the fish or the lamb, but when your mouth really gets watering for the holidays, it is for the sides. This Brussels sprouts gratin found its way to our table last year, and has quickly become a family favorite. Simple to make, with a simple ingredient list, it takes one of America’s most despised veggies, and doctors it up for a holiday special treat.

Brussels Sprout Gratin


  • 1 ½ pounds brussels sprouts, ends trimmed and halved lengthwise
  • 2 large shallots, peeled and quartered lengthwise
  • 2 cloves garlic, peeled and thinly sliced
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 2 tablespoons flour
  • ¾ cup milk
  • 1 cup grated Gruyère (about 4 ounces)
  • 2oz parmesan cheese
  • 2 tsps fresh thyme


  1. Heat oven to 400 degrees.
  2. Toss together brussels sprouts and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
  3. In a saucepan, heat garlic, shallots, and flour. Cook 1-2 minutes. Add milk. Let thicken. Add 2oz Gruyère, parm, and thyme.
  4. Pour over roasted sprouts. Cover with remaining 2oz Gruyere. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, about 10 minutes
  5. Let sit 1 to 2 minutes at room temperature before serving. and enjoy!

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