Brussels Sprouts Goat Cheese Gratin

Baked brussels sprouts and cranberries smothered in a creamy goat cheese sauce and topped with walnut bread crumbs.

I’ve been hating on brussels sprouts my entire life until last year when the status changed to semi-liking them. Fast forward another year and I find myself warming up to them more and more and hating them less and less.

Never before has the word “love” come to mind when consuming a brussels sprout. Until now. I have a new-found appreciation for them. This dish totally won me over.

And truly, how could it not?

With tender, nutty sprouts surrounded by tangy goat cheese and punctuated with the tart, sweet pop of fresh cranberries encased in a nutty, crunchy topping of finely crushed walnuts. Complete deliciousness. Utter decadence.

I never imagined saying this. . . Now I have a favorite way to eat brussels sprouts.

What?

I have a favorite way to eat brussels sprouts?

Lightning strikes.

Brussels Sprouts Goat Cheese Gratin

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 - 8 servings as a side dish

Brussels Sprouts Goat Cheese Gratin

Baked brussels sprouts and cranberries smothered in a creamy goat cheese sauce and topped with walnut bread crumbs.

Ingredients:

1 + 1/2 pounds brussels sprouts, trimmed and quartered (halved - if small)
1 cup fresh cranberries
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream or whole milk
4 ounces goat cheese (log, not crumbled)
pinch of nutmeg
coarse salt and fresh black pepper
3 tablespoons walnuts, finely crushed into crumbs

Instructions:

  1. Cook the brussels sprouts until tender by steaming them in a steamer basket, remove to a strainer to drain then briefly steam the cranberries in the same pan until they start to pucker and wilt. Drain the sprouts and berries well and blot any excess water with a paper towel.
  2. Preheat the oven to 375 degrees F and grease a small casserole pan (10x6) generously with butter.
  3. In a small saucepan over medium-low heat melt the butter; stir in flour and cook 2 minutes, stirring often. Whisk in heavy cream, turn heat up and bring to a simmer; cook 2 minutes.
  4. Turn heat down to low and add the goat cheese, break it apart and whisk in until creamy. Remove from heat. Season with a pinch of nutmeg, 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper, taste and season again if needed.
  5. Add the brussels sprouts and cranberries to the prepared pan. Pour the goat cheese mixture over top and sprinkle with crushed nuts.
  6. Bake 25 - 30 minutes until golden on top and bubbly all over. Let set 5 minutes before serving.
http://www.cinnamonspiceandeverythingnice.com/brussels-sprouts-goat-cheese-gratin/

Comments

  1. Velva says

    I know that Brussels sprouts are a love them or hate them food. I have always loved them- steamed, butter, salt and pepper and I am good. I have learned to roast them and saute them, and they are out of this world. The way you have them prepared here is fantastic.

    Awesome.

    Hope your Thanksgiving was a good one.

    Velva

  2. BeadedTail says

    I’ve never had brussels sprouts or goat cheese so I have no idea how this would taste but it sure does look good! I might have to get adventurous!

    Moon, you sure do look good too! Purrs and kitty kisses, Angel & Isabella
    BeadedTail recently posted..Tortie TuesdayMy Profile

  3. Federica says

    After seeing this gratin I could have a favorite way to enjoy Brussels sprouts too :) What an intriguing combination with cranberries, I never thought anything like this. Lightning strikes, I agree ^_^ Bye dear, have a good day
    Federica recently posted..Scaldiamoci un po’!My Profile

  4. Jessen says

    Brussels Sprouts were always my favorite! My Families? Another Story, but now they Love them. You should try them with a Lime Chili Honey Glaze (Sriracha for the Chili aspect)
    Very different but it works.. . Lemon would work too.

    Too bad I have a log of goat cheese, but no sprouts in the fridge, or this would be on the menu tonight. =)

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