Looking for a way to liven up brussels sprouts? Try this vegetarian Brussels Sprout Gratin recipe, for a comforting winter treat.
To many people, they are foul-smelling, sulphuric, and soggy poor relations of the cabbage. As such, they will only tolerate sprouts once yearly as part of Christmas dinner. The problem, more often than not, lies in how they are cooked. Boil sprouts to within an inch of their life, and they just aren’t going to taste good. Cook them in cheesy breadcrumbs, like in this recipe, and I promise it will change how you look at brussels sprouts.
Try This Instead
This cheap, quick, and easy-to-prepare gratin, made with store cupboard essentials, is a fantastic way to turn how you view the brussels sprout on your head. Instead of seeing them as soggy and vile, the addition of the cheese and mustard sauce to the Brussels Sprout Gratin invites you to instead enjoy them as decadent comfort food. It’s absolutely perfect for cold nights when you need something delicious and hearty to warm your cockles.
This brussels sprout Gratin is great as an accompaniment to meat/meat substitute, or even a baked potato. It’s also a good way of using up any bread that has gone stale, and additionally makes wonderful leftovers for the next day.
If you also omit the salt and go easy on the parmesan style hard cheese then it’s great for babies and toddlers. My one year old daughter adores this dish!
Serves four adults
Brussels Sprout Gratin Recipe
Brussels Sprout Gratin
For The Gratin
- 500 g Brussels Sprouts buy locally grown ones if you can – washed, trimmed and cut into quarters
- 25 g butter
- 25 g plain flour
- 100 g cheddar cheese or similar hard cheese grated
- 30 ml whole milk
- ground pepper and salt to season to taste
- 2 spoons of mustard – coarse or smooth.
For The Topping
- 30 g cheddar cheese or similar, grated
- 10 g parmesan cheese grated (if you’re vegetarian Sainsbury’s sell an “Italian hard cheese” which is veggie friendly and similar in taste)
- 30 g breadcrumbs roughly equates to 2 slices of bread (I use stale bread and a food processor to achieve a good crumb. It’s also less messy than grating).
Heat the oven to gas mark 5/190 degrees C.
Prepare your sprouts by washing, trimming and cutting them into quarters.
In a large pan, bring a large amount of water to the boil and add your quartered sprouts. Once the water comes back up to the boil, let the sprouts boil for two minutes, then remove from the heat and drain.
Melt the butter in a small pan, and then add the flour and milk, continually beating to create a smooth and lump free paste. Warning – this bit can get very very spitty so wear an apron and keep at arms length! If, once you’ve added the milk and the sauce is still very thick, keep adding a little bit of milk at a time until it’s smooth.
Once you’ve got a nice consistency, lower the heat and add the grated cheese, the two spoons of mustard, and your salt and pepper (to taste). Give it a good stir to mix it all in.
Add the sauce to your sprouts, stirring well so that the sprouts and sauce are well combined.
Spoon into an ovenproof dish and spread it out so that it is evenly distributed.
Mix your grated cheese(s) and breadcrumbs in a separate bowl.
Cover the sprouts evenly with your grated cheese(s) and breadcrumb mix.
Place in the oven for 20 minutes, until golden brown.
Serve and enjoy, and never pass on the sprouts again!
I adapted this recipe from the River Cottage Baby and Toddler Cookbook*. The original recipe called for infusing milk with bay leaves, peppercorns, and onion. However, I feel that life is just too short to spend it infusing milk!