Monday, December 14, 2009

Brussels Sprouts Gratin with Caramelized Shallots

As promised, here is the link to the Williams Sonoma recipe that I mentioned a couple of posts ago. It features one of my favorite vegetables, the Brussels sprout. Even if you think you don’t like the tiny cabbage-like veggie, one taste may make you change your mind.

There are several recipes for Brussels sprouts on the Williams Sonoma website [link]. And this is the one I chose to serve at Thanksgiving this year and which I recently took to the holiday faculty party. (I heard rumors it was very good).

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Here it is hot and bubbly and right from the oven.

This recipe is a little time-intensive, but the rich flavor is so worth the effort. It calls for an 8-oz. jar of caramelized shallots, which are available at the Williams Sonoma store or on their website. I used the jarred version for Thanksgiving, but did them myself for the most recent dinner.

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The cutting and peeling of the shallots took some extra time.

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And then there was the actual caramelizing. But at $8.00 per jar, doing the shallots yourself makes a lot more sense.

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It also takes awhile to prepare the Brussels sprouts. But the topping is a breeze. I used Panko bread crumbs for mine.

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I’m finishing adding the top layer in this last photo and for this one, I poured just a little bit more cream over the top of the vegetables. I also reduced the lemon zest in both the gratin and the topping. It’s a bit fattening with the gruyere cheese and the heavy cream, but I like doing a little food sinning around the holidays, don’t you?

Hope you like it. Until tomorrow, my friends . . .

28 comments:

Hilary said...

Well, they are not as good as Greek honey cookies, but I am quite a fan of brussel sprouts. And I will definitely give this recipe a try.
Yum. With a nice glass of white wine. Yum. Thanks for sharing.

Betty said...

That looks like something I will do. I never thought of brussel sprouts a decadent,but I think these come close.They look yummy.
~~Love Hugs and Good Thoughts~~

Deb said...

Oh my stars, does this look delish! I never met a brussels sprout I didn't love!

Chesapeake Bay Woman said...

This looks fabulous, maybe I'll make it for my mother who has a birthday Christmas Eve (and who is a vegetable fanatic).

Hope you had a grand time at the faculty party.

word ver.: anchreas. An internal organ missing the letter "p."

Sweetpea said...

Very wrong of me to read this post before dinner...wrong.wrong.wrong.

But thanks for posting it! Looks totally yummy!

Sharon said...

Ah, the power of cheese.

I have never had a brussel sprout and would like to try them. This might be the way. :)

Muddy Boot Dreams said...

I am just in the process of steaming our brussel sprouts for dinner, which makes them very tasty. But I wish that I had seen this post before, I even had shallots.

Well, there is always tomorrow, right? That looks so delicious, thanks for sharing.


Jen

JackDaddy said...

I will have to take your word for this. No Brussels Sprouts for me!

Another Sister said...

I will try this on Christmas. It's pajama day so I'll have to make it the day before. In- laws this year!

TSannie said...

Sure hope that's on the menu when I'm visiting this February...or is it March??

Sugar Creek Beads said...

Boy does that look so good, I am going to make it for a dinner this weekend. I think it will be wonderful with beef. Thanks Kate for the recipe. Jeanne

Jo said...

Brussel sprouts are my favorite vegetable. Sometimes in the evening I make a TV snack of baby brussel sprouts, with butter and salt, just like popcorn. Everyone thinks I'm crazy.

This recipe looks delicious.

Amy said...

Oh wonderful!!! We eat brussel sprouts for Christmas dinner (well I do and Stig) usually just steamed..so this could be something to try out!! Thanks for sharing, looks yummy!!

prashant said...

I have never had a brussel sprout and would like to try them

Work from home India

Laura ~Peach~ said...

love sprouts.. we usually just steam them to mush... slather inbutter and salt lightly... and fight over who gets the last in the pot... DROOL :)

JFKlaver said...

I'm a weirdo who likes Brussels sprouts anyway. This looks delicious!

cottage farm villa said...

K a t e, reading the last paragraph, I thought you were being your SILLY SELF, saying that you reduced the lemon zest because IT was a little fattening with the cheese and heavy cream and all. I had to read it three times!!! Maybe it's the sinus infection messing with my brain. Any who, thanks for the laugh, even though you didn't do it intentionally. Don't you love it when you crack yourself up!! Thanks for posting the recipe, as requested, since I am a lover of brussel sprouts!! :) ~C

willow said...

Oh, this looks marvelous!! mmm-mmm

Karen said...

This looks WONDERFUL... thanks for sharing, going to try it for Christmas!... I love Williams Sonoma catalogues.. mostly for the recipes inside. :-)

Mental P Mama said...

WOW! Yummyness overload!

The Japanese Redneck said...

I love them. Your recipe looks very good.

Great photos.

Char said...

decadence is all about the holidays!!

I wish I liked those things.

These Nine Acres said...

Mmmmm...looks good but just don't know if I can go there. Ick!

Daryl said...

YUM

noble pig said...

Now this is the right way to eat and serve brussel sprouts!!

Jill of All Trades said...

I am trying this I can tell you. I love brussel sprouts. YUMMMMMY!

Mary said...

Um, my sons run more to the chocolate variety, but I'd be willing to give this a try -- it does look yummy!

Farmchick said...

This is something I will be trying, for sure. Thanks for your comment when our dog passed away. Much appreciated.