Lazy Girl’s Brussels Sprouts Gratin
This Brussels Sprouts Gratin Recipe is killer. You’re going to love it!
I’m lazy. Seriously lazy. Worse than that, I constantly forget just how lazy I am. I make all kinds of big plans and then when the time comes to execute them I decide to nap or to spend the day watching PVRs of Up with Chris Hayes (I spend so much time with this smart geeky-cute guy that The Hubs is beginning to get suspicious!).
This explains why I never make gratins. Gratins always sound brilliant in theory, but when I’m actually supposed to be making one the idea of prepping the veg, cooking it, whisking béchamel and grating cheese convinces me to stay seated and stay focused on Chris’s dark-rimmed glasses and his big quick brain.
And so, my family winds up with yet another pan of roasted vegetables. Good. Delicious in fact. But never the creamily cheesy treat of a gratin.
That is, until this weekend when I let laziness and gratin-making unite into an easy little miracle that I call Lazy Girl’s Brussels Sprouts Gratin. Creamy, rich, cheesy and full of vegetable goodness but you barely need to do anything at all. It’s perfection in a gratin dish!
For this Brussels sprouts gratin, the sprouts are roasted right in the gratin/casserole dish. Then you drizzle them with a bit of cream and top them with a simple breadcrumb and cheese mixture before returning it all to the oven to get a crisp top. Easy! Delicious! And best of all, I only had to press pause on Chris for about 10 minutes to get it done.
For this version I transferred the roasted sprouts to individual ramekins before drizzling with cream and adding the breadcrumb topping. Extra points for prettiness. Negative points for effort. (Although it wasn’t really THAT hard).
Another fantastic and easy way to prepare Brussels sprouts the lazy way is to roast them in the oven. Be sure to also check out my recipe for whole roasted Brussels sprouts.
Now here’s the Brussels sprouts gratin recipe:
Brussels Sprouts Gratin
Easiest. Gratin. Ever.
- 1 lb medium-sized brussels sprouts
- 2 tbsps olive oil, divided
- kosher salt
- coarse black pepper
- ½ cup panko bread crumbs
- ½ cup grated sharp cheddar cheese, tightly packed
- ¼ tsp garlic powder
- ½ cup whipping cream*
- a pinch of nutmeg
- Preheat oven to 425ºF. Trim the bottom stem nub off of the brussels sprouts and cut them all in half. Put the sprouts in a gratin dish or casserole dish that is wide enough that the sprouts are only one or two deep. Oh, and be sure to include any little leaves that fell off in the trimming process since these will get nice and crispy and extra delicious when roasted.
- Toss the sprouts with 1 tablespoon of the olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of coarse black pepper. Roast in the oven until they are starting to get nice and brown but are still a bit al dente when pricked with a fork, 25-30 minutes.
- Meanwhile combine the panko, cheddar, garlic powder, ¼ teaspoon of kosher salt and ¼ teaspoon of pepper. Use your fingers to get in there and mix it, crumbling as you go so that the cheese breaks up into smaller bits and really mixes into the crumbs. Add the remaining tablespoon of olive oil and mix up the crumbs again.
- Measure the whipping cream into a measuring cup and then stir in the nutmeg. Drizzle the cream over the roasted sprouts and then stir them up a bit to get them all evenly coated.Spread the breadcrumb mixture evenly on top and then return the dish to the oven until the crumbs are crispily brown, 15-20 minutes. Let it sit for 5 minutes before turning off the tv and digging in.
*I was once asked by a friend if she could use "whipping cream from a can" in one of my recipes. I was like, "I've never seen it in a can before." She was like, "You know. A squirt can!"To which I was like, "No, no no! That is NOT whipping cream. That is WHIPPED cream." And then she was like, "umm...what's the difference." And I was like, "They are technically the same thing but one has air added to it and usually sugar. I'm honestly not at all sure what would happen if you used unsweetened whipped cream. I suspect that it would melt down and work fine. The only issue would be in figuring out how much to use since you need to account for all that air. You would definitely NOT want to try using sweetened whipped cream though, unless of course your goal was to turn this gratin into a rather odd and very experimental dessert course." She was like, "Oh. Okay."
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