Smoky Brussels Sprouts Gratin
Transform your Brussels sprouts into a decadent comfort food with this Smoky Brussels Sprouts Gratin. This recipe combines the earthy charm of caramelized Brussels sprouts with a velvety, cheese-infused béchamel sauce, all elevated by a smoky kick of paprika and smoked salt. Topped with golden, crunchy breadcrumbs and a blend of Gruyère and Parmesan cheeses, this gratin is baked to perfection, creating a bubbling, creamy masterpiece that's rich in flavor and texture. Perfect as a holiday side dish or an impressive weeknight treat, it’s a surefire way to make Brussels sprouts the highlight of your table. Ready in just 45 minutes, this dish delivers comforting indulgence with minimal prep time.
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Recipe Information
Ingredients
- 1.5 pounds Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 3 cloves Garlic, minced
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 1 cup Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 1 teaspoon Smoked salt or kosher salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Rinse and trim the Brussels sprouts by cutting off the tough stem and pulling away any yellowed leaves. Slice larger sprouts in half to ensure even cooking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Brussels sprouts and sauté for 5–7 minutes, stirring occasionally, until they begin to caramelize and develop golden edges. Sprinkle with smoked paprika, half of the salt, and black pepper. Remove from heat.
In the same skillet (wipe it clean if necessary), melt the butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes until lightly golden to create a roux.
Slowly pour in the milk while whisking continuously. Once smooth, add the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly (about 5 minutes). Season with the remaining salt and pepper to taste.
Stir in the Gruyère and Parmesan cheeses until melted and the sauce is smooth.
Transfer the sautéed Brussels sprouts to the prepared baking dish. Pour the cheese sauce evenly over the sprouts, ensuring they are well-coated.
Sprinkle the breadcrumbs evenly over the top.
Bake the gratin in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 38.1 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2233 mg | 172% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
