Brusselssproutsaugratin Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
• Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Steps:

• Heat oven to 425 degrees.
• Toss together brussels sprouts, shallots, garlic 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.
• Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
• Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
• Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Steps:

• Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
• In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
• Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

Steps:

• Mix breadcrumbs with Parmesan in a small dish and set aside.
• Wash and trim fresh brussels sprouts; cut in half lengthwise.
• Boil fresh sprouts 11-12 minutes or until just tender.
• Drain fresh sprouts and place in a small buttered casserole dish.
• If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
• Melt butter in a small saucepan, over low heat.
• Add flour and stir until smooth.
• Add milk slowly, and cook, stirring, until thick and bubbly.
• Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
• Pour the sauce over the sprouts, and top with the breadcrumb mixture.
• Sprinkle paprika lightly and evenly over all.
• Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.

Steps:

• Preheat 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 two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place 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 crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
• Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
• Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
• Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
• Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes, until the sauce is bubbly and browned.
• Serve warm.
• Enjoy!

Steps:

• Cook Brussels sprouts until tender in boiling salted water.
• Drain well and place in shallow baking dish.
• Make a thick sauce by melting the butter in a saucepan.
• Add flour and salt.
• Cook a minute or so.
• Remove from heat and gradually stir in the milk and sour cream.
• Return to heat and cook until thickened but not boiling.
• Stir in Parmesan cheese and pour over the sprouts.
• Sprinkle with Cheddar cheese.
• Place in hot oven or broiler to melt cheese.

Steps:

• Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
• In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
• In same pot, add onion and cook until softened; 3 to 4 minutes.
• Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
• In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
• Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
• Bake until lightly browned; about 30 minutes.

Steps:

• In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally., Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses., Reduce heat to 350°. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.