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Recipe

Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

Scott Phillips

Servings: 6 to 8

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyère and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

Ingredients

  • 1-1/2 lb. Brussels sprouts, trimmed
  • 2 large shallots, halved
  • 4 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1-1/4 cups heavy cream
  • 3-1/4 oz. (1-1/4 cups) finely grated Gruyère
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. cayenne
  • 3/4 cup panko
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 2 tsp. finely chopped fresh rosemary

Nutritional Information

      Calories (kcal) : 310
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 85
      Sodium (mg): 480
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 10

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.
  • In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.
  • Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
  • Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.
  • Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.
  • Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

For a more formal presentation, transfer the Brussels sprout mixture to a 12-inch-wide, 1-1/2-inch-deep ceramic baking dish before topping with the panko and baking.

Reviews

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Reviews

  • Raffaela | 03/05/2017

    Delicious way to serve brussel sprouts.

  • pstaubs | 11/24/2016

    I ended up throwing it out. It was overwhelmingly salty. The flavor may have been good, but I couldn't get past the salt. Bummer.

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