Brussels Sprout and Bacon Gratin

READY IN: 1hr 5mins
Recipe by Chicagoland Chef du

The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12

Top Review by stgmngrjan

Delicious dish, but I traded breadcrumbs for almond crumbs. Don't use anything larger than a 9x13 pan - I used a larger pan and there was too much space and not enough creamy goodness (but it was still a great dish.) I'm using an 8 x 12 pan next time.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F and place rack at the highest level.
  2. Toss Brussels sprouts with melted butter, bacon, salt and pepper.
  3. *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
  4. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
  5. Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
  6. When sprouts are ready (after 25 mins), toss with cream.
  7. Return to the original baking dish and arrange in a single layer.
  8. Sprinkle the topping evenly over all.
  9. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
  10. Let rest 15 minutes before serving.

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