My favorite Thanksgiving side dish ever…

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I’m here today to talk about delicious Brussels Sprouts. Ok, how many of you just wrinkled your nose up? Believe me, I used to be the same way. As I kid, my Mom could normally sneak a few peas into a meal (with the aid of bargaining), but I’d never even consider eating a Brussels Sprout. Little cabbages? Bleuch. But as I got older and figured out I actually liked cabbage, I gave them a try. Guess what, they’re delicious. I think they may even be my favorite vegetable. You know how you can make them even better? How you make anything better, with cheese of course! Cream, pine nuts and breadcrumbs certainly doesn’t hurt either.

This recipe from Bon Appétit came just in time for Thanksgiving last year. I have found a few excuses to make it since as well. And when planning the meal this year, I wrote it on my list first, before even turkey. Yeah, it’s that good…

Cauliflower and Brussels Sprout Gratin

Ingredients:

  • 1 1/2 pounds brussels sprouts, trimmed, quartered
    lengthwise through core
  • 1 1 1/2- to 1 3/4-pound head of cauliflower,
    trimmed, cut into small florets
  • 2 3/4 cups heavy whipping cream
  • 1/2 cup chopped shallots
  • 1 tablespoon chopped fresh sage
  • 1 1/2 tablespoons olive oil
  • 1/2 cup plain dry breadcrumbs
  • 1/2 cup pine nuts, lightly toasted
  • 2 tablespoons chopped fresh Italian parsley
  • 3 cups grated Parmesan cheese, divided


Preparation:

-Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

-Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

-Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

-Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.

-Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

Author

  • Stef Andrews

    Stef is a plethora of things. Amongst them: co-founder of we heart this, photographer, condiment connoisseur, Philly girl in the California desert, borderline hoarder and a hardcore beauty junkie. She also has a touch of wanderlust and, arguably, the cutest dog in the whole world... skin tone: NC 25/30 skin type: oily with a fear of rosacea favorite beauty product: high end skincare and lip products

15 Comments

  1. Oh Stef I’m salivating over this. I didn’t know of another person that ate the sprouts! I’m sitting at my desk and I say “Doesn’t this look amazing?” my co-worker wheels over and says “Wow it sure does and look it’s low in fat too!” Well that low in fat part is wishful thinking but I’ve found a fellow sprout head. I’m so making this and bringing it in for us to munch. Hopefully it does well re-heated. I can’t wait to make this.

  2. What a coincidence! We ALWAYS have brussels sprouts on our Thanksgiving table (I’ve loved them since I was a kid–I was the weirdo kid who has always loved all green vegetables). I was asking my mom last night what her assignments were for our annual Thanksgiving with friends and she is making this same recipe. (She is a Bon Appetit subscriber and the cabinets in our living room are literally filled with EVERY back issue since 1989, so if you ever need a recipe library).

    Long story short, I will be eating this on Thursday and will report back.

  3. No wrinkling of the nose here. I love Brussel sprouts. Actual, I love all of the vegetables that seem to cause me gas. However, I’ve never been brave enough to cook it fresh. The frozen food aisle was made for me. :-D

  4. Yum! I can hardly wait until Thursday so I can have this dish!

    I was also a late bloomer as far as Brussel Sprouts are concerned – but now I love them! Especially, those little, teeny one you find at the farmers market – so good!
    .-= Tyna Werner´s last blog ..Renee Rouleau Skin Care review =-.

  5. I am NOT a brussel sprout fan but have just found out i have to make basically everything but the turkey, so I’m gonna try this, the stuffing, and the puree! My gourmet cooking class recipes did not turn out that great last year, so we’ll see how this year goes with a WHT menu!! Hopefully the problem is not the cook! (But if you read my article on the Babycook, then you know it probably is!)

  6. Oh, I’m so glad I have fellow Brussels Sprouts fans (except you Mel, though you may just like them after this). I posted this in my Facebook status last year and got about 10 “yuck” replies. Dummies.

    Please do report after you make/eat this. I want to know your thoughts!
    .-= stef´s last blog ..Thanksgiving Stuffing recipe =-.

  7. Stef, who knew you like BS! I think David would love this, cause he crackers over Brussel Sprouts too! Looks yummy and I want to have some now!

  8. I had my first brussel sprout about a month ago and I did not realize they could be tasty. Until then, I had only feared the sprout. I am intrigued enough to try this recipe. It has “gratin” in the title and contains cheese, so really, it’s a no-brainer :)

  9. I jumped on the pro-Brussel Sprout train about 3 years ago and I have to say I love them!! And this recipe ROCKS THE MIC! Stef made it last year adn I had the pleasure of gorging on it.. IT IS SOOOOO GOOOD!!
    Seriously if you don’t say whats in it and you have some Brussel haters, believe me they will be going for seconds and say.. wow.. what is this?!!! They will be Brussel Sprout Converts for sure after this!!

  10. I LOVE brussel sprouts too!!! I think there are more of us out there then we realize! They are so delicious! i never ate them as a kid but i started eating them as a young adult about 15 years ago. My cousin turned me on to them simply steaming them and adding salt and butter! Now i totally elaborate on them. I just wrote out my grocery list for thursday and included all of this. You know what’s funny is last night i was grocery shopping and they had cauliflower for really cheap so i bought it and was like i’ll think of something to do with this and this morning VOILA! an awesome recipe! Thank you Stef!!!! And i hope everyone on here has a wonderful Thanksgiving!!! My favorite holiday!

  11. THIS WAS AWESOME!!! Everyone loved it. I could eat brussel sprouts everyday this way! But I do think the loads of parmesan helped the sprouts situation! Loads of compliments on this one from the table and so happy you shared it! I even screwed it up slightly and it still turned out good (I left the cream mixture on the stove boiling while I was changing diapers and it boiled over and set off the fire alarm! poor dog ran under the bed AGAIN).

  12. Melinda, your dinner table must have been PERFECT!

  13. We made this and it was the biggest hit on the table! It was much easier then i thougt it would be to make, granted there were two of us doing it. In fact i just polished off the rest of the left overs last night! Thanks and i will be making it again soon! Not waiting another year that’s for sure!

  14. I loved this dish! I almost forgot about it but am glad to be reminded! We have been making brussel sprout dishes lately.. Steamed, roasted and sauted.. Trader Joe’s has been selling them on the stalk and they are amazing and fresh as can be. I can taste these now.. That’s a lot of yummy cheese too. NOW I AM HUNGRY!

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