Brussels Sprouts Gratin

I am always pleased to find a new way to serve up brussels sprouts in disguise

Personally, I will eat them plain, on their own! (I love plain veg!) But in our house they go down better with garlic oil and a sprinkling of parmesan, or in this case with cream and cheese… Well, almost anything tastes good if you add some cream and cheese to it!

A rich side dish for Christmas? Sunday dinner?

Brussels Sprouts Gratin

Preheat oven to 180°C.

Boil/steam your brussels until just tender. (I add a bay leaf or two to the water, which stops the smell of brussels permeating the whole house! It works for cauliflower, cabbage etc too.) Drain, and place in an ovenproof dish. Pour just enough cream over the sprouts to half cover them. (I used about half a pound of sprouts and 1/2 cup of cream) Mix 75g (1 cup) grated parmesan cheese and 25g (1/3 cup) fresh wholemeal breadcrumbs, and a little black pepper. Sprinkle this on top. Bake for 30 minutes.

A bit naughty, but very nice!

How do you serve up Brussels Sprouts?

45 thoughts on “Brussels Sprouts Gratin

  1. Hmmm… I have some Brussels Sprouts just waiting for this. I love them too, and have had to disguise them often for the household.

  2. Always knew myself to be peculiar: love Brussels Sprouts, cook them often in the winter months and do not find the aroma the slightest bit offensive. Would not think for a moment I should ‘disguise’ them, but oft slice them quite finely when making an Asian stirfry! Cooks at the same speed as other vegetables and gives the dish that je ne sais quoi crunch and piquant taste! Garlic: yes; parmesan: perhaps; cream: a definite no-no 😀 !

    • I wouldn’t disguise them myself, but not everyone is as keen on them as me. I think a lot of people have had a bad brussels experience… if they are overcooked they can be strong and mushy! Personally I like them cooked through, so I don’t think the stir-fry is for me. But I sometimes cook them until barely tender and then finish them in a little hot garlic oil. 😀

  3. Looks yummy! I love Brussels sprouts, but I usually cook them either with a white sauce or without any addition except salt and pepper. I’m going to have to give this a shot; I totally agree with your “cheese and cream” adage! 🙂

    • With all that cream I suppose it’s only for special occasions, but it is a nice change from the usual (healthier!) recipes. How do you usually cook yours?

    • I don’t understand why so many people don’t like them – maybe they’ve eaten some that weren’t cooked properly? This is one way of converting a few dinner guests who are not keen!

  4. I love Brussel Sprouts and I confess to cooking excess so that I can eat them cold later from the fridge! I’d like to try your recipe for “special” and I will try the bay leaf trick immediately.

  5. This looks good – adding cream and cheese to sprout sounds like a fantastic idea! I was inspired by another blog post to try using sprouts in a flan, with wensleydale and walnuts – very good!

    • That’s a shame – yes, they are cute, but as long as they are not overcooked they also taste fresh and earthy. Maybe you’ll give them another chance this winter…. 😉

  6. Mmmhhh cream and cheese sounds gooood but brussel sprouts? I´m not sure all the cream and cheese can disguise the taste of brussel sprouts 😉

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