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Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

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Serves 6 to 8

  • by from Fine Cooking
    Issue 113

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.

  • 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

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.

Variations

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.
 

nutrition information (per serving):
Calories (kcal): 310; Fat (g): fat g 25; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 15; Protein (g): protein g 10; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 480; Cholesterol (mg): cholesterol mg 85; Fiber (g): fiber g 3;

Photo: Scott Phillips

Best ever Brussels sprouts recipe! I did not change or add anything and did not find it too salty. It goes together quickly and was great with Slow-Roasted Prime Rib and roasted garlic mashed potatoes for Christmas dinner.

I made this for Christmas dinner to go with Prime Rib. It was great, and my family loved it. I transferred the sprouts to a 9x13 inch pan to bake after sauteing them in the skillet. I also used extra sharp cheddar since I didn't have any gruyere on hand.

Excellent!!! My 7 yo and husband could not stop raving about it! I did add some califlower because I needed to use it up, and it was fabulous!!!!! I can't wait to have some leftovers:-)

This dish was excellent! I added a few broccoli florets for a heartier dish. I think sauteed mushrooms would be an excellent addition as well.

too salty, but otherwise very good, a nice way to make Brussels Sprouts.

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