It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pan-Roasted Brussels Sprouts Gratin With Shallots And Rosemary
- add review
- #121009
Gruyere cheese and browned butter make these Brussels sprouts a hit
serves/makes:
ready in:
30-60 minutes
30-60 minutes
8 reviews
ingredients
1 1/2 pound Brussels sprouts, trimmed
2 large shallots, halved
2 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons unsalted butter
kosher salt
freshly ground black pepper
1 1/4 cup heavy cream
1 1/4 cup finely grated Gruyere cheese
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup panko
1/2 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons finely chopped fresh rosemary
directions
Position a rack in the center of oven and heat oven to 375 degrees F.
In a food processor fitted with a slicing blade, slice Brussels sprouts and shallots.
In a 12-inch oven-safe skillet, melt butter over medium heat. Continue to cook butter until it begins to brown and smell nutty. Set aside 1 tablespoon of the browned butter in a medium bowl.
Add Brussels sprouts, shallots, 2 tsp salt and pepper to the pan and toss to combine. Cook, stirring occasionally, until sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
Meanwhile, in a 2-quart saucepan over medium heat, combine cream, Gruyere, nutmeg, cayenne and 1/4 teaspoon salt. Heat until cheese is melted, whisking occasionally, about 4 minutes. Do not boil.
Add sauce to sprouts, carefully stirring to combine. Add panko, Parmigiano, rosemary and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with panko mixture.
Bake until crumbs are browned and sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.
For a more elegant presentation, transfer sprout mixture to a 12-inch wide, 1 1/2-inch deep ceramic baking dish before topping with panko and baking.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
May 17, 2013
Really good recipe both flavor and texture wise. My husband said it was the best brussels sprouts recipe he'd ever had.
December 5, 2012
5 stars for these brussel sprouts! My whole family loved them, even my kids
June 28, 2012
We liked this recipe. My husband thought it was a little rich but I thought it was very good. I used regular onion in place of the shallots (couldn't get them) and swiss cheese instead of gruyere (my store rarely has it).
June 28, 2012
THe crunchy panko topping was my favorite, I could have just eaten that all day. The sauce was perfect and even though I like sprouts I don't eat them very often. I had two helpings of this!
June 4, 2012
What more can I say that hasn't been said - hands down best recipe for Brussels sprouts I've ever had (and I love them!)
May 5, 2012
Amazing recipe!
March 17, 2012
I needed a yummy side dish for some guests who were coming to dinner. I wasn't sure if everyone would like brussel sprouts but I took a chance. Everyone at the table loved it and I gave the recipe out.
March 3, 2012
I enjoy Brussels sprouts but this dish was out of this world! I really liked the shredded texture of the sprouts. It was so easy to make too. I had put off this recipe for a while only because it seemed like more work than I had time for. It really wasn't hard at all and the end result would have been worth 10 times the effort. The gruyere sauce was delicious without being too heavy or rich. Loved the panko topping. I baked it in ramekins purely for presentation purposes.