Brussels Sprouts Gratin

By Tom421

Ingredients

• For the gratin topping:
• 1 pound brussels sprouts
• 1 cup low-sodium chicken broth or stock
• 1/2 cup heavy cream
• 1 tablespoon whole-grain mustard
• 1 teaspoon maple syrup (grade B preferred)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup bread crumbs made from dry bread
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred)
• 1/4 teaspoon kosher salt

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Preheat oven to 350º F with a rack in the middle or lower middle position.

Whisk together remaining brussels sprouts ingredients in a medium bowl. Stir in the shredded brussels sprouts, then transfer mixture to a gratin or shallow baking pan (a 1-quart gratin or an 8-inch square baking pan). Spread in an even layer.

Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.

Bake until the topping is golden brown in the center and dark golden brown around the edges, about 45 minutes. Rotate the pan after 20 minutes to promote even browning. Serve immediately.

HOW: Slice your brussels sprouts super thin. Flood them in broth, cream, mustard, and maple syrup. Transfer to a baking dish, cover with buttery bread crumbs and pecans, and bake until dark and crispy on top.