I remember the first time I had brussels sprouts cooked in cream. It forever changed the stigma around those petit cabbages. While in the cream the sprouts soften and sweeten and taste nothing of my strong childhood memories of refusing them on my plate.
I’ve since come a long way in my admiration for brussels sprouts, grating them raw into salads with little more than quartered grapes, sharp feta and a piquant shallot vinaigrette. But this gratin reminds me of why I fell in love with this vegetable in the first place.
About this recipe:
First the sprouts are roasted until just tender and crisped and charred in parts. This is often where I stop and serve them alongside roast chicken or a butter-braised steak. Or, if you’d like to be a bit more indulgent, roast the brussels sprouts with thinly sliced pieces of bacon.
After roasting, cream and grated cheese is added. Here I use sharp cheddar but Gruyère would be lovely as well. Back into the oven it goes until bubbly and the cheese is melted and golden in parts.
This side is simple enough for a weeknight side but worthy of any occasion.
A few things to note to make this dish the very best it can be:
- With so few ingredients be sure to use the best you can find. Particularly the cheese, which will lend a nice punch. A good crumbly sharp cheddar or a nutty Gruyère are ideal.
- Trust your roasting instincts. If you’re sprouts aren’t deeply browned in parts at the end of the 30 minutes then continue to roast. Brussels sprouts are at their best when their outer leaves are a bit crisp and yes, even blackened in parts.
- Plan ahead! If you are making this for the holidays, roast your brussels sprouts the day before then add the cream and cheese and pop it into the oven while the turkey rests.
- Feel free to use this simple recipe as a guide. Add bacon, finish with fresh herbs, garlic would be nice too, as would some sautéed shallots.
Roasted brussels sprouts gratin recipe
Serves 6 to 8 as a side
- 1 pound trimmed and quartered brussels sprouts
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup heavy cream
- 1 cup grated sharp cheddar
1. Preheat your oven to 400 F. Add your brussels sprouts to a small roasting dish then drizzle with olive oil. Add salt and pepper then toss to combine.
2. Roast for 30 minutes or until frazzled and deep golden in parts.
3. To the roasting dish add the cream and cheese, then return back to the oven for an additional 20 minutes, until the cream is bubbly and the cheese is completely melted and bronzed on top.