Best 11 Brussels Sprouts And Grapes Au Gratin Recipes

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Brussels sprouts and grapes au gratin is a delightful and savory dish that combines the unique flavors of Brussels sprouts, sweet grapes, and a creamy cheese sauce. This delectable dish is perfect for special occasions or a cozy family meal. With its vibrant colors and tantalizing aroma, Brussels sprouts and grapes au gratin is sure to impress your taste buds and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!

Provided by Creative Caterer

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 1h

Yield 4

Number Of Ingredients 7

1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
½ cup heavy cream
¼ cup bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
  • Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
  • Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g

BRUSSELS SPROUTS AND GRAPES AU GRATIN



Brussels Sprouts and Grapes au Gratin image

Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. -Lorie Durrant, Nashville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound fresh Brussels sprouts, halved
1/2 cup seedless red grapes, halved
1 tablespoon butter
2 tablespoons arrowroot flour
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Grated Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes., Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

Nutrition Facts : Calories 152 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

ROASTED BRUSSELS SPROUTS WITH GRAPES



Roasted Brussels Sprouts with Grapes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds Brussels sprouts, trimmed and halved if large
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 cups red seedless grapes
2 teaspoons chopped fresh thyme
1 bunch scallions, cut into 1-inch pieces
2 tablespoons honey
1/4 cup chopped skinned hazelnuts

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts.

ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS



Roasted Brussels Sprouts and Grapes with Walnuts image

The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large
24 ounces grapes
2 tablespoons extra-virgin olive oil
4 tablespoons fresh thyme
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  • Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Nutrition Facts : Calories 169 g, Fat 8 g, Fiber 4 g, Protein 4 g, Sodium 46 g

BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY



Brussels Sprouts Au Gratin Recipe by Tasty image

Here's what you need: unsalted butter, small yellow onion, garlic, all-purpose flour, milk, vegetable stock, shredded gruyère cheese, freshly grated parmesan cheese, kosher salt, olive oil, brussel sprout

Provided by Greg Perez

Categories     Sides

Yield 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, divided
1 small yellow onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup milk, warm
1 cup vegetable stock, warm
2 oz shredded gruyère cheese
4 fl oz freshly grated parmesan cheese, divided
kosher salt, to taste
olive oil, for greasing
1 lb brussel sprout, trimmed, quartered

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
  • Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
  • Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
  • Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
  • Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
  • Bake for 20 minutes, until the sauce is bubbly and browned.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 23 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 7 grams

BRUSSELS SPROUTS AU GRATIN



Brussels Sprouts au Gratin image

In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2 pounds fresh Brussels sprouts, quartered
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup cubed sourdough or French bread
1 tablespoon butter
1 tablespoon minced fresh parsley
2 garlic cloves, coarsely chopped
1 cup heavy whipping cream
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup shredded white sharp cheddar or Swiss cheese

Steps:

  • Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

BRUSSELS SPROUTS WITH GRAPES



Brussels Sprouts with Grapes image

I hate Brussels sprouts, but love this recipe! Brussels sprouts with grapes, green onions and garlic will make you shout 'Gobble gobble!' at first bite!

Provided by HONEYWOMAN

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 5

Number Of Ingredients 8

2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt
¼ cup olive oil
4 cloves garlic, crushed
2 bunches green onions, chopped
1 cup seedless red grapes, halved
4 tablespoons butter

Steps:

  • Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
  • Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 20 minutes.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.4 g, Cholesterol 24.4 mg, Fat 20.9 g, Fiber 9.6 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 591.6 mg, Sugar 11.5 g

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)



Brussels Sprouts Gratin (Food Network Magazine) image

From the LEARN TO LOVE IT section of the Food Network Magazine. They wrote, "If you think you can't stand Brussels sprouts, give this cheesy dish a try." Well, I like Brussels sprouts, but thought I'd give it a try anyway. Rich, creamy dish. I made exactly as the original recipe called for (which I have copied here), but in the future I wouldn't use quite so many breadcrumbs (the breading on top seemed a little thick and heavy). But delicious and pretty easy to make! (Recipe copied from FOOD NETWORK MAGAZINE, November 2010 Issue, Pg. 68)

Provided by NELady

Categories     Vegetable

Time 45m

Yield 1 gratin, 6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces (plus more for the dish)
kosher salt
1 lb Brussels sprout, outer leaves and stems removed
1 pinch red pepper flakes
fresh ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I used Cracker Barrel Sharp Vermont)
1/2 cup breadcrumbs (I used Italian Seasoned breadcrumbs)

Steps:

  • Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

Nutrition Facts : Calories 209.7, Fat 15.7, SaturatedFat 9.5, Cholesterol 48.9, Sodium 158.2, Carbohydrate 12.6, Fiber 2.4, Sugar 2, Protein 6.3

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
2 large shallots, peeled and quartered lengthwise
2 cloves garlic, peeled and thinly sliced
5 tablespoons olive oil
Kosher salt and black pepper
1 1/2 cups coarse bread crumbs or panko
3/4 cup heavy cream
1 cup grated Gruyère (about 3 ounces)

Steps:

  • Heat oven to 425 degrees.
  • Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
  • Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
  • Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
  • Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams

AU GRATIN BRUSSELS SPROUTS



Au Gratin Brussels Sprouts image

Another one of my Favorites, I found this on the internet a couple years ago on another site and I have stayed pretty true to the recipe. I have turned on quite a few to Brussels Sprouts in the proccess also.

Provided by Mrs.Khaylis

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh Brussels sprouts or 20 ounces frozen Brussels sprouts, trim and rinse if using fresh
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt
2 tablespoons flour
1/4 cup milk, plus
2 tablespoons milk
1 cup sour cream
2 tablespoons grated parmesan cheese
1 cup shredded cheddar cheese

Steps:

  • Cook Brussels sprouts until tender in boiling salted water.
  • Drain well and place in shallow baking dish.
  • Make a thick sauce by melting the butter in a saucepan.
  • Add flour and salt.
  • Cook a minute or so.
  • Remove from heat and gradually stir in the milk and sour cream.
  • Return to heat and cook until thickened but not boiling.
  • Stir in Parmesan cheese and pour over the sprouts.
  • Sprinkle with Cheddar cheese.
  • Place in hot oven or broiler to melt cheese.

Nutrition Facts : Calories 258.6, Fat 18.6, SaturatedFat 11.5, Cholesterol 47.9, Sodium 316, Carbohydrate 14.8, Fiber 4.4, Sugar 2.7, Protein 11.2

Tips:

  • To save time, use pre-shredded Brussels sprouts.
  • If you don't have heavy cream, you can use milk or half-and-half instead.
  • For a vegetarian version, omit the bacon.
  • To make the dish ahead of time, prepare it up to the point of baking. Then, cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature for 30 minutes before baking as directed.
  • Serve Brussels sprouts and grapes au gratin as a side dish or main course.

Conclusion:

Brussels sprouts and grapes au gratin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The Brussels sprouts are roasted until tender and caramelized, and the grapes add a touch of sweetness and acidity. The creamy sauce is made with heavy cream, Gruyère cheese, and Parmesan cheese, and it is baked until golden brown. This dish is sure to please everyone at the table.

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