Food > Recipe Directory > Courses/Meal Type > Sides > Brussels Sprouts Gratin
Brussels Sprouts Gratin Recipe
Brussels Sprouts Gratin
Stalks of brussels sprouts standing upright against the barren ground of an early winter vegetable garden are a wondrous sight. These delectable members of the cabbage family get sweeter and tastier in the cold after a frost. But some people find their flavour a bit too strong. These recipes just might convince the skeptics that brussels sprouts are indeed a vegetable worthy of praise.
Ingredients
- 4 cups (1 L) brussels sprouts (about 1 lb/500 g)
- 1 tbsp (15 mL) butter or olive oil
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) pepper
Preparation
Halve sprouts lengthwise. Boil in salted boiling water until tender-crisp, 6 to 7 minutes. Drain and return to pot; add butter and cook, stirring, over medium heat, until tender, 2 to 3 minutes. Place in small gratin pan; sprinkle with cheese and pepper. Bake in 450F (230C) oven until cheese is golden brown, about 12 minutes.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 87 |
| Protein | 6 g |
| Fat (total) | 5 g |
| Sat. Fat | 3 g |
| Carbohydrate | 8 g |
| Fibre | 3 g |
| Cholesterol | 13 mg |
| Sodium | 385 mg |
| Calcium | 13 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 9 % RDI |
| Vitamin C | 85 % RDI |
| Folate | 23 % RDI |
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Source
Homemakers Magazine: November 2005
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