Brussels Sprouts Gratin

By • November 19, 2012 17 Comments

115 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I decided to try turning one of my favorite brussels sprout salad recipes (Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans from the November 2009 issue of Bon Appétit) into a warm side dish. The mustard, maple, and cream combination does wonders to both temper and enhance the natural sweet and bitter flavors of cooked brussels sprouts. If you want to keep the recipe vegetarian, substitute mushroom or a non-sweet vegetable broth for the chicken broth. I recently tried Melissa Clark's method for making bread crumbs using the grating disc of a food processor, and think it works beautifully. Use any method you'd like for making the bread crumbs -- but do make your own if possible.hardlikearmour

Food52 Review: WHO: Between her Wintry Corn Bread Pudding and her Winter Fruit Salsa, hardlikearmour is prepared for cold weather ahead.
WHAT: If you love shaved brussels sprouts and you love gratin, we have something for you.
HOW: Slice your brussels sprouts super thin. Flood them in broth, cream, mustard, and maple syrup. Transfer to a baking dish, cover with buttery bread crumbs and pecans, and bake until dark and crispy on top.
WHY WE LOVE IT: We don’t miss the cheese in this gratin -- the combination of sharp mustard, sweet maple syrup, and slightly bitter brussels is enough to keep us happy (and the carpet of bread crumbs doesn’t hurt either).
The Editors

Serves 6

For the brussels sprouts:

  • 1 pound brussels sprouts
  • 1 cup low-sodium chicken broth or stock
  • 1/2 cup heavy cream
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon maple syrup (grade B preferred)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the gratin topping:

  • 1 cup bread crumbs made from dry bread
  • 1/2 cup chopped pecans
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred)
  • 1/4 teaspoon kosher salt
  1. Preheat oven to 350º F with a rack in the middle or lower middle position.
  2. Remove hard stem end and any bruised or wilted leaves from brussels sprouts. Shred them using the slicing disc of a food processor, alternately use a mandoline set at 1/8- to 1/4-inch thick, or slice them by hand. Set aside
  3. Whisk together remaining brussels sprouts ingredients in a medium bowl. Stir in the shredded brussels sprouts, then transfer mixture to a gratin or shallow baking pan (a 1-quart gratin or an 8-inch square baking pan). Spread in an even layer.
  4. Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.
  5. Bake until the topping is golden brown in the center and dark golden brown around the edges, about 35 minutes. [Editors' note: Our gratin took about 50 minutes to uniformly brown.] Rotate the pan after 20 minutes to promote even browning. Serve immediately.

More Great Recipes: Vegetables|Side Dishes

💬 View Comments ()

Comments (17) Questions (0)


9 months ago EmilyC

Made this and loved the combo of flavors and ease of preparation! Will definitely make again!


9 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Glad to hear it! We had it for Thanksgiving this year.


9 months ago Lisa

This was delicious. It far exceeded my expectations!


9 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you!


9 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

HEY! I just saw this. CONGRATS Sara!!! :)


9 months ago robin lewis

...Which size Staub roasting dish was used for this lovely gratin/photo?


10 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Happy day! Thanks all.


10 months ago aargersi

Abbie is a trusted source on General Cooking.

Yay you! Yum!!!


10 months ago Kukla

Congratulations HLA on the Wild Card win!! What a tasty combination of flavors!!


10 months ago EmilyC

Woohoo -- big congrats Sara!


10 months ago cookinginvictoria

Yay, congrats on the WC, HLA! I don't know how I missed this recipe. I love both Brussels Sprouts and creamy gratins. Your take on this dish with the combination of mustard and maple syrup sounds wonderful. Saved -- I plan to try this very soon!


10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Folks, this is a wonderful dish, richly deserving of the Wildcard win. ;o)


10 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow congratulations on the WC, this is a fantastic recipe I love a gratin, this sounds amazing. Have a wonderful Thanksgiving.


10 months ago inpatskitchen

Yay HLA! Congrats on the Wild Card win!


10 months ago TheWimpyVegetarian

This is right up my alley, HLA!! I love this and might make it for a party this weekend :-) Hope you're doing well!


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow. HLA, this looks incredible! What a wonderful combination of flavors. As I just happen to have quite a few extra Brussels sprouts this week, and lots of bread crumbs, I'm seriously considering making this dish, if time permits (which is entirely possible). Stay tuned! ;o)


almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, AJ! I can't take credit for the flavor combo, just my rejiggering of it. Do let me know if you get a chance to make it. I'd love your opinion.