Brussels Sprouts gratin recipe - Sandhya's Kitchen (2024)

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Want to know how to make the most delicious Christmas sprouts gratin this year? Try these delicious Brussels Sprouts gratin! Roasted Brussels Sprouts are enveloped in a cheesy white sauce, topped with bread crumbs and cooked to perfection in the air fryer. Oven instructions included.

Brussels Sprouts gratin recipe - Sandhya's Kitchen (1)

About this Christmas sprouts gratin recipe

Forget the soggy, bitter Brussels sprouts of Christmases past. This year, we’re taking those humble little cabbages to new heights of flavour and decadence with a gratin so good, it’ll have everyone asking for seconds (and thirds!). This gratin isn’t just a side dish; it’s a showstopper.

After making it a few times, I have mastered the perfect sprouts gratin thats perfect to grace the holiday table. The key is to roast the sprouts first until they’re slightly caramelised. The crispy breadcrumb topping is the perfect finishing touch. Serve this decadent dish alongside your holiday roast or whole roasted cauliflower for the perfect Christmas dinner!

This Brussels sprouts gratin is going to change the way you think of Brussels Sprouts. It is sure to convert haters to lovers!

How to make the best Brussels Sprouts gratin in air fryer/ oven? -Step by Step:

This Christmas Sprouts recipe comprises three simple steps.

Roast the Brussels sprouts in the air fryer for 8-10 minutes. The secret to their deliciousness lies in the seasoning – Chilli salt from Cornish sea salt. If unavailable, craft your own blend by combining 1/2 teaspoon of garlic powder, onion powder, oregano, mild paprika, and salt. Alternatively, toss the sprouts in a bit of fajita or taco seasoning.

Brussels Sprouts gratin recipe - Sandhya's Kitchen (2)

Toss the Brussels sprouts with oil and chilli salt, then air fry at 180C for approximately 8 minutes.

Prepare the easy white sauce, using my favourite béchamel sauce from my cauliflower cheese recipe. I like to use familiar flavours to entice everyone to reach for more.

Assembling and Cooking: Arrange the sprouts in your deep serving dish. Pour the white sauce over them and top with white breadcrumbs or flavoured breadcrumbs for an extra layer of deliciousness. Air fry or oven-bake until the sauce is bubbly and the crumbs are golden brown.

For Air Fryer Instructions: Place the assembled dish in the air fryer basket and air fry at 180C for about 10-12 minutes or until golden brown.

Brussels Sprouts gratin recipe - Sandhya's Kitchen (3)

For Oven Instructions: Preheat the oven to 220C/200C fan/gas 7. Bake the dish in the center of the oven for 20-25 minutes or until golden brown and bubbling. Allow it to rest for at least 10 minutes before serving.

Tips to make the best Brussels sprouts gratin

Roasting the Brussels sprouts unlocks their hidden sweetness and depth of flavour. Try this instead of boiling them.

Don’t just season the sprouts with salt and pepper. Think flavours! I have used Chilli salt. You can sub with fajita or taco seasoning for a delicious mix.

A creamy, cheesy sauce made of cheddar adds to the deliciousness. You can also swap for Gruyère and Parmesan to create a luxurious base.

A simple breadcrumb topping adds texture and richness. For extra deliciousness, opt for flavored breadcrumbs or toss your white breadcrumbs with herbs before using them in the recipe.

Choose the right sprouts to ensure a perfectly bubbly top.

Variations: Add banana shallots, bacon, pancetta, or even chestnuts for a touch of savoury flair.

Serving Suggestions

Brussels sprouts gratin is a delightful and versatile dish that can be enjoyed as a side or even as a main course. Serve it alongside a Christmas vegetable traybake, air fryer crispy potato slices, lentil loaf, curried butternut squash soup, easy garlic knots, or Christmas coleslaw.

Explore my collection of 50+ vegetarian Christmas dinner recipes for even more inspiration, to pair with the festive gratin.

Brussels Sprouts gratin recipe - Sandhya's Kitchen (4)

More Brussels sprouts recipes

Shaved Brussels sprouts salad

Christmas Veg gratin

Air fryer roasted Brussels sprouts

Christmas vegetable tray bake

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Homemade Brussels sprouts gratin recipe made in air fryer/ oven

Brussels Sprouts gratin recipe - Sandhya's Kitchen (5)

Roasted Brussels sprouts gratin

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 551kcal

Author: Sandhya Hariharan

Ditch boring sprouts! Caramelised Brussels gratin steals the show with crispy breadcrumbs and cheesy sauce. Air fryer and oven instructions included.

Ingredients

  • 500 g Brussels sprouts trimmed and halved if large
  • 2 tsp olive oil
  • 2 tsp chilli salt **( see notes for substitutions)

Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp plain flour
  • 250 ml double cream
  • 200 ml whole milk
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • 75 g mature cheddar grated

On the top

  • 50 g dried bread crumbs
  • 2 tbsp parsley

Instructions

  • Toss the Brussels sprouts with oil and salt. Air fry at 180C for 8-10 minutes until roasted and tender.

    500 g Brussels sprouts

  • Simultaneously, make a cheese sauce.Heat butter in a pan. When melted, add the flour and cook continuously in low flame to create a roux.

    2 tbsp butter, 2 tbsp plain flour, 200 ml whole milk, 250 ml double cream, salt and pepper to taste, 75 g mature cheddar

  • Then add the milk and cream a little at a time first and continue to whisk until thick.

  • Add the dijon mustard, and stir and cook until the sauce bubbles.Switch off the flame and add cheddar cheese.

    1 tsp dijon mustard

  • Transfer the roasted sprouts to an oven dish. Pour the cheese sauce over until fully coated. Top with the breadcrumbs over the top.

Air frying

  • Transfer the dish to the air fryer basket. Air fry at 180C for 10-12 minutes until the sauce is bubbling and the top is brown.

Baking in the Oven

  • Preheat the oven to 200C. If you would like to bake, place the the dish in the middle rack of the oven. Bake for 20-25 minutes until sauce is bubbling and the top is brown.

  • Garnish with chopped parsley.

Notes

Tips to make the best Brussels sprouts gratin

Roasting the Brussels sprouts unlocks their hidden sweetness and depth of flavour. Try this instead of boiling them.

** Don’t just season the sprouts with salt and pepper. Think flavours! I have used Chilli salt from Cornish sea salt. It has got jalapeno chilli, oregano, garlic, onion and salt. You can sub with fajita or taco seasoning for a delicious mix.

A creamy, cheesy sauce made of cheddar adds to the deliciousness. You can also swap for Gruyère and Parmesan to create a luxurious base. If you find the sauce thickening, add a splash of water to thin it down.

A simple breadcrumb topping adds texture and richness. For extra deliciousness, opt for flavoured breadcrumbs or toss your white breadcrumbs with herbs before using them in the recipe.

Choose the right sprouts to ensure a perfectly bubbly top.

Variations: Add banana shallots, or even chestnuts for a touch of savoury flair.

Nutrition

Calories: 551kcal | Carbohydrates: 23.7g | Protein: 19.3g | Fat: 43.4g | Saturated Fat: 25.8g | Cholesterol: 137mg | Sodium: 371mg | Potassium: 619mg | Fiber: 4.1g | Sugar: 7.2g | Vitamin D: 67µg | Calcium: 319mg | Iron: 2mg

Course: Main Course, Side Dish

Cuisine: British

Keyword: brussels sprouts gratin, christmas sprouts gratin, roasted brussels sprouts

Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Brussels Sprouts gratin recipe - Sandhya's Kitchen (2024)

FAQs

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

When not to use brussel sprouts? ›

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Is it better to roast Brussels sprouts whole or cut in half? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Do you need to cut the ends off Brussels sprouts? ›

Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

What gives Brussels sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Is it OK to eat Brussel Sprouts everyday? ›

Is it OK to eat Brussels sprouts everyday? Go for it. “If you enjoy sprouts and can tolerate them, absolutely! They're lower in calories and contain a myriad of important nutrients” says Snyder.

Which country eats the most Brussel Sprouts? ›

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

What season is best for brussel sprouts? ›

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

Should you parboil Brussels sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Why are my Brussels sprouts still hard after cooking? ›

Not using enough oil.

We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.

What is one major side effect of eating Brussels sprouts? ›

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

When should you not eat sprouts? ›

Due to the high number of outbreaks, sprouts have been labeled as a “high risk” food. This means that people with compromised immune systems, such as children, elderly, pregnant women and those who are sick or taking medications that impair the immune system, should avoid eating sprouts.

What is the black stuff on my brussel sprouts? ›

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

How long to soak Brussels sprouts in water? ›

To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top.

What happens if you don't wash brussel sprouts? ›

It's important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria. Luckily, it's easy to wash these delicious vegetables.

References

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