Au Gratin Brussels Sprouts

by Julie Cohn

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Brussels sprouts, a cruciferous cousin of the cabbage and broccoli, were first grown in ancient Rome, but became better known as a major crop grown in Belgium, where they got their name, starting in the 13th century.  They became a popular crop in California in the 1930-40’s, thriving in the temperate climate and rich soil of the central valley.


Brussels Sprouts got a bad reputation because of the scent they give off while cooking, but today we know that Brussels sprouts are actually quite good for us.  Brussels sprouts contain sulphoraphane, a chemical with strong anti-cancer properties, and are also rich in Vitamin C, B, and K. Boiling Brussels sprouts too long diminishes the properties of sulphoraphane, but with this recipe, you only cook them for a few minutes.

Au Gratin Brussels sprouts 2

Au Gratin Brussels Sprouts

  • Approximately 10 oz of Fresh Brussels Sprouts
  • 1/4 c. Water
  • 2 Cloves Garlic, Peeled and Minced
  • 2 Tbsp. Butter, melted
  • 1/4 c. Seasoned Bread Crumbs
  • 1/4 c. Cheddar Cheese, shredded
  • 2 Tbsp. Parmesan Cheese, Grated
  • Salt and Pepper to taste

Wash the Brussels sprouts, and cut off the woody ends.  Remove any ragged leaves of the outer peel, retaining the inner leaves.  Place in a baking dish, and add the water and garlic.  Cover and microwave for approximately four minutes.  Preheat your oven for 375 degrees.  Remove the Brussels sprouts from the microwave, and drain off the water.  In a separate bowl, mix together the melted butter, bread crumbs, and cheeses.  Cut the Brussels sprouts in half, placing the flat side face down in the baking dish.  Sprinkle the bread crumb mixture over the top.  Place in the heated oven, and bake for five minutes.

Au Gratin Brussel sprouts 3


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