Sweet, salty, rich and smokey, every bite of our Roasted Brussels Sprouts Au Gratin with Bacon is tender and crunchy, making a perfect companion to any cool weather or holiday meal.
No. 1 | Preheat your oven to 425° F.
No. 2 | Clean, trim and cut the brussels sprouts in half lengthwise. Place in a 9 by 13-inch roasting pan and toss with olive oil, plus sea salt and pepper to taste.
No. 3 | Arrange the brussels sprouts so the bottom layer of sprouts are cut side down and the top layer of sprouts are cut side up (this is give them nice caramelization). Place in the oven and roast for about 30 minutes, until the flesh is golden browned and almost fork tender.
No. 4 | While the brussels sprouts are roasting cook the bacon in a frying pan, until cooked through and crisp. Transfer to a paper towel-lined bowl or plate to remove excess grease. Once the bacon is cool enough to handle, chop it as finely as possible and place in a bowl, then set aside.
No. 5 | For the gratin mixture, in a medium bowl, mix together gruyere cheese, 1/2 cup grated Parmesan, cream, 1/2 cup of the chopped bacon and garlic. Season lightly with sea salt and freshly ground pepper and set aside.
No. 6 | For the bread crumb topping, combine breadcrumbs, remaining Parmesan and bacon, and butter in a medium bowl until it forms a crisp type topping and set aside.
No. 7 | Once the brussels sprouts are roasted, remove them from the oven and top with the gratin mixture. Toss everything together until all the ingredients are evenly distributed.
No. 8 | Sprinkle the breadcrumb topping over the brussels sprouts allowing some of them to peak through. Place in the oven and bake an additional 15 to 20 minutes, until the cheese is bubbling, and the breadcrumb topping is browned and crisp.
Make it Beautiful: For a more elegant presentation, after mixing the brussels sprouts with the gratin mixture, turn the top layer of brussels sprouts so the caramelized side is facing up before adding the breadcrumb topping.
Keywords: Thanksgiving recipes, roasted brussels sprouts, au gratin recipe