Brussels Sprouts Gratin is a rich, yet healthy and lightened up holiday favorite side dish with Swiss cheese and turkey bacon, baked cheesy and bubbly.
Just like Whole Wheat Chicken Sausage Stuffing, this Brussels Sprouts Gratin recipe is an excellent healthy version of a classic Thanksgiving Side Dish.
BRUSSELS SPROUTS GRATIN
This lightened version of Brussel Sprouts Gratin is the perfect dish to pair with your Thanksgiving turkey or Easter ham. Serve it at a fancy holiday dinner or bring it to a more casual Friendsgiving party. Whatever the occasion these Brussels sprouts are sure to be a favorite!
If this is your first time cooking a Brussels sprouts dish, you’re in luck. This recipe is easy to get right every time, but it tastes and looks like you spent the whole day on it. Start by microwaving the Brussels sprouts, then add the bacon, sprouts, garlic, onion, and seasoning to a saucepan and saute. Then whisk in the butter, milk, and flour. Put everything in a baking dish and top with gruyere before putting it in the oven. When it’s done you’ll have a Brussels Sprouts Gratin that will impress everyone, including yourself!
MORE HEALTHY SIDE DISHES
If you’re a cheese lover then Brussel Sprouts Gratin is the dish for you. In cooking, au gratin refers to dishes that are topped with grated cheese or bread crumbs that are browned in the oven. This Brussels Sprouts au Gratin is topped with Swiss cheese. It’s melted to bubbly perfection inside and browned and crispy on the top. You can also use Gruyere cheese, it tastes similar, it’s just a bit more expensive and more difficult to find in the grocery store.
This easy, cheesy Brussels spouts recipe is much lighter than many gratins. Using turkey bacon, instead of a traditional pork bacon in this gratin means there is less bacon grease and less saturated fat. And unlike many gratin recipe there is no heavy cream or half and half.
The Sprouts themselves, also make this recipe a wonderfully nutritious dish. Brussels Sprouts are rich in Vitamin K, fiber, and antioxidants. Roasted Brussels Sprouts are also low in calories and filling, which makes a great addition to any diet.
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VARIATIONS ON BRUSSELS SPROUTS GRATIN
- Gluten-free: To make your Brussel sprouts gluten-free you’ll need to replace the all-purpose flour in the cheese sauce with cornstarch. Only put in half the amount of cornstarch that you would flour.
- Breadcrumbs: If you’d like a breadcrumb topping, add them to the Brussel sprouts along with the cheese. A cup of panko breadcrumbs will brown up nicely as the dish bakes.
- Add-ins: The next time you make this recipe there are lots of other ingredients you can add to your sprouts to change it up. Try putting in shallots, butternut squash, fresh thyme or Parmesan Cheese. If you add shallots peel and halve them, before adding them to the sprouts.
MAIN DISHES TO SERVE WITH BRUSSELS SPROUTS GRATIN
HOW TO STORE BRUSSELS SPROUTS GRATIN
- Serve: Don’t leave this Brussels Sprouts Gratin at room temperature for more than two hours.
- Store: Once they’ve cooled, store in an airtight container. They’ll last in the fridge for up to 4 days.
- Freeze: Stored properly, this gratin can last in the freezer for up to 2 months. To reheat let it defrost in the fridge overnight, then put it in a baking dish and put the gratin in the oven until heated through.
- 1 pound Brussels sprouts , shaved
- 1 tablespoon vegetable oil
- 6 slices turkey bacon , diced
- 3 cloves garlic , minced
- 1/2 yellow onion , diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons flour
- 1 1/2 cups 2% milk
- 1/2 cup Swiss cheese , grated
- Preheat oven to 400 degrees.
- Rinse Brussels Sprouts and add them to a large microwave safe bowl and cover with a wet paper towel.
- Microwave for 4-5 minutes or until crisp and tender.
- To a large oven-safe skillet add the oil on medium-high heat.
- Add the bacon and cook until crisp.
- Add the garlic, onions and Brussels sprouts and stir well.
- Season with salt and pepper and cook for 5-6 minutes until Brussels Sprouts are browned and crispy.
- Add butter and flour and stir until melted and combined.
- Stir in the milk slowly until smooth and let simmer until slightly thickened, about 3-4 minutes.
- Top with Swiss cheese and bake for 15-18 minutes.