Generally I enjoy the Brussels sprouts grown on our farm in simple preparations. Roasted with salt and pepper or sautéed with local bacon are some of my favorites. Lately I’ve been looking for dishes that make Brussels Sprouts more of a main dish, and I came across this Brussels Sprouts Gratin of Food52. Technically a side dish, this savory gratin could easily be the focus of a great meal with crusty bread and a salad or served alongside chicken or fish. Slicing Brussels sprouts into thin shreds gives the dish a different texture.
I made a few tweaks to the original recipe, skipping the maple syrup (it sounded weird), and subbing walnuts for pecans out of necessity. It’s easy and the topping is really great and nutty. The best dish I could find in the kitchen for this was a cast iron skillet, but a gratin or pie dish will work. My pan was probably a little larger than the recipe meant for, but it makes for more crispy topping. This dish is also super easy, just thinly slice the sprouts, pour over the sauce, and top with the crumble. No major equipment required. To make this dish gluten free look for Gluten Free breadcrumbs or just make your own.
Brussels Sprouts Gratin
1 lb Brussels sprouts
1 cup chicken or vegetable stock
1/2 cup heavy cream or half & half
1 tablespoon whole-grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
butter for greasing the pan
1 cup bread crumbs
1/2 cup chopped pecans or walnuts
2 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Preheat oven to 350º F. Remove hard stem end and outer leaves from brussels sprouts. Thinly slice or use a mandolin to shred. Set aside. Whisk together remaining brussels sprouts ingredients in a measuring cup or bowl. If using a cast iron skillet melt about a tablespoon of butter in the pan and swirl to coat, or grease baking pan with butter. Place Brussels sprouts in the pan and pour liquid over.
Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.
Bake uncovered 35 – 40 minutes. Rotate the pan after 20 minutes. Serve immediately.
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