Brussels sprouts gratin is what happens when comfort meets intention. Tender sprouts baked in a creamy sauce turn a sometimes-overlooked vegetable into something rich and inviting. It’s the kind of dish that changes minds at the table not by convincing, but by tasting good.
This gratin works because it respects the sprout. Roasting or blanching first softens the bite, while the oven brings everything together into a golden, bubbling finish. It’s familiar food, reimagined gently, without losing its grounding feel.
In the Let’s Veg lifestyle, Brussels sprouts gratin represents balance. Vegetables can be nourishing and indulgent at the same time. There’s room for comfort especially when vegetables remain the heart of the dish.
Brussels Sprouts Gratin
Brussels sprouts gratin is a comforting baked dish made with tender Brussels sprouts and a creamy sauce for a rich vegetable-forward side.
Ingredients
Equipment
Round baking Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Bring a pot of salted water to a boil.
- Blanch Brussels sprouts 4-5 minutes, until just tender.
- Drain well and set aside.
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk and cook until thickened.
- Stir in cheese, nutmeg (if using), salt, and pepper.
- Place Brussels sprouts in the baking dish.
- Pour sauce over and gently stir.
- Top with breadcrumbs or extra cheese if desired.
- Bake 25-30 minutes, until bubbly and lightly golden on top.
- Let rest briefly before serving.
Nutrition
Notes
Vegan: use plant milk and dairy-free cheese
Extra depth: add sautéed onions or garlic
Grow-it-yourself: Brussels sprouts thrive in cool weather
Serve with: grains, salads, or roasted vegetables