Roasted Brussels Sprouts Gratin
Creamy savory Roasted Brussels Sprouts Gratin, a marvelous holiday side dish that could get anyone to eat their sprouts!
Raise your hand if you’re crazy for brussels sprouts!
ME! Me, me, me, me, me!!!!!
I know I’m not alone in my obsession with these weird little orbs of cabbagy goodness.
I love them roasted, raw, sautéed and practically any way you might imagine. However my latest sprouty addiction involves brussels, cream, two kinds of melted cheese, and Ritz crackers.
Although roasted brussels sprouts with crispy edges and tender centers are my go-to way to prepare sprouts, I wanted to dress them up a bit for the holidays.
Giving roasted brussels sprouts a nice hot bath in creamy molten garlic cheese sauce is a great way to up the ante!
To make Roasted Brussels Sprouts Gratin, roast sliced brussels in with butter for about 20 minutes to make the edges crackly.
While the brussels are roasting sauté onions and garlic in a skillet.
Then add a bit of cream cheese and half & half to make a silky sauce. Pour it over the roasted sprouts.
Top the sprouts with Emmentaler, a type of mild swiss Cheese, and toss to mix the brussels, creamy sauce, and cheese together.
Finally, to make this dazzling dish of brussels sprouts even more ostentatious, top it with crumbled butter crackers for a rich crunchy bite in each spoonful.
This simple Roasted Brussels Sprouts Gratin recipe could turn any brussels hater into a believer.
It’s rich and cheesy, with a crispy top and a mild cabbage flavor shining through.
This would be a perfect “green” dish for Thanksgiving this year.
Just be sure to make them the day of serving. Brussels sprouts are not known for being nearly as tasty on day two. (In fact, leftover brussels kind of smell funny.) So make sure to eat them up fresh out of the oven!
Roasted Brussels Sprouts Gratin
- 2 pounds Brussels sprouts
- 1 small red onion, peeled and chopped
- 4 cloves garlic, minced
- 6 tablespoons butter, divided
- 3 ounces cream cheese
- 1 1/2 cup half & half
- 1/2 teaspoon ground nutmeg
- 1 cup shredded Emmentaler cheese
- 15-20 crushed butter crackers (like Ritz)
- Preheat the oven to 400 degrees. Melt 5 tablespoons of butter and place in a 3-quart baking dish. Trim the Brussels sprouts and cut each sprout into 4 slices. Toss them in the melted butter, sprinkle with salt and pepper, and place the baking dish in the oven to roast. Roast the sprouts for 20 minutes, flipping once in the middle.
- Meanwhile, place 1 tablespoon butter in a skillet. Set over medium heat and add the chopped onions and garlic. Sauté for 3-5 minutes to soften. Then add in the cream cheese and stir to melt. Add the half & half and nutmeg and mix well. Salt and pepper to taste.
- Once the Brussels sprouts are roasted, pour the cream mixture over the sprouts. Sprinkle the shredded cheese over the sprouts and toss to mix. Finally sprinkle the crumbled butter crackers over the top.
- Place the baking dish back in the oven and bake another 15-20 minutes, until bubbly. Serve warm.
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Truly a great Brussel sprout recipe!!! Rich and delicious!
doesn’t get any better than cheesy brussels sprouts! these look delicious!