I never ate brussel sprouts growing up. I’m not really sure why though? Actually, on second thought, it’s likely because kids don’t eat brussel sprouts so my parents probably didn’t want to take the chance of a fight over dinner!
Surprisingly, I can get my kids to eat and like brussels. Perhaps it’s because I started using them in baby food straight from the get go, or perhaps it’s because when they are served roasted or with cheese, the kids will eat ’em up! This gratin recipe is pretty delicious. The kids even declared they didn’t need macaroni and cheese if they had these. That remark alone made me think it was blog worthy. My mother in law (who happened to be eating dinner with us that night) was shocked her own son was eating them too! They were that yummy.
Don’t skimp on the gruyere; it’s the flavor of this cheese that makes all of the difference. Feel free to add a little more to the top or on the sauce. You can’t screw it up!
- 16oz or 1 package of Trader Joes Organic Brussel Sprouts
- ¼ tsp kosher salt
- pepper, to taste
- avocado oil spray
- 2 tbsp butter
- ⅓ cup chopped shallots
- 2 tsp all purpose gluten free flour
- ¾ cup milk
- ¼ tsp kosher salt
- 1 tsp fresh thyme
- 1 tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese
- Trim off outer leaves and slice sprouts in half.
- Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with oil. Add the brussels sprouts and season with salt and pepper. Spray more oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss once and bake an additional 10 minutes.
- Heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 3 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the brussels sprouts, and top with the remaining cheese. Bake for 5-10 minutes or until top is lightly browned and bubbly.