Project Description

Brussels Sprouts Au Gratin are the perfect Holiday side dish! The brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with cauliflower and goat cheese, and baked until brown.

If you like brussels sprouts, you’ll love these.  I typically prefer them to be extra crispy but this dish is AWESOME!

HOW DO YOU COOK BRUSSELS SPROUTS?

There are so many ways, from roasting, sauteing or even eating them raw, shaved in a salad.
Here are a few others I like:

Brussel Sprouts Au Gratin

Ingredients

  1. 16 oz brussels sprouts, trimmed of outer leaves and sliced in thirds
  2. 1/4 tsp kosher salt
  3. black pepper, to taste
  4. olive oil spray
  5. 1/2 tbsp ghee or olive oil
  6. 1/2 chopped onion
  7. 1/2 cup cauliflower rice
  8. 2 garlic cloves, chopped
  9. 2 tsp all purpose flour (or gluten free flour for GF)
  10. 3/4 cup veggie broth, or you could use a non dairy milk
  11. 1/4 tsp kosher salt
  12. 1 tsp fresh thyme (optional)
  13. 2 oz goat cheese

Instructions

  1. Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes. %http://lizroman.com/wp-content/uploads/2017/11/IMG_2043.jpg
  2. Meanwhile, heat a medium nonstick pan over medium heat. Add ghee (or oil) and let it melt, add the onion, cauliflower rice and garlic and cook until softened, about 4 to 5 minutes. Add the broth or milk and stir then sprinkle in the flour and stir until all ingredients are incorporated. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.
  3. Transfer to small food blender or processor, add fresh thyme, and the goat cheese and mix until the cheese is melted and incorporated into the sauce.
  4. Pour over the brussels sprouts, and top with the pepper. %http://lizroman.com/wp-content/uploads/2017/11/IMG_2047-2.jpg
  5. Bake for 15 minutes until top is lightly browned and bubbly.
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