Brussels Sprouts Gratin

Serves: Six | Prep: 10 min | Cook: 45 min

Ingredients:

Brussels Sprouts Gratin:
2 lbs brussels sprouts, cleaned and halved
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
5 strips bacon
1 onion, chopped
2 garlic cloves, minced
3/4 cup cream
1 cup panko breadcrumbs
1/2 cup gruyere cheese, shredded
2 Tbsp butter, melted

Directions:
Preheat oven 425F/220C. Line a baking tray with baking paper.

Place sprouts on the prepared tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–30 minutes, until crispy on the outside and tender on the inside.

Meanwhile, in a skillet over medium heat, fry the bacon until crispy, then set aside to cool. Reserve one tablespoon of bacon fat in the skillet and discard the rest. Add the onions and cook for 3–5 minutes, until softened, then stir in the garlic and cook for another 30 seconds. Remove from heat.

In a small bowl, mix together panko breadcrumbs, Gruyere cheese, and melted butter.

Once the bacon is cool enough to handle, roughly chop it.

In an ovenproof dish, combine the roasted sprouts, chopped bacon, sautéed onions, and garlic. Pour the cream over the top and stir gently to coat everything. Sprinkle with the panko mixture and bake for 10–12 minutes, until hot and golden brown on top.

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Maple Roasted Brussels Sprouts with Fresh Cranberries
Sheet Pan Roasted Brussels Sprouts with Prosciutto
Barbecue Skewered Brussels Sprouts with Parmesan and Lemon
Maple Pork Tenderloin Sheet Pan with Autumn Vegetables