Creamy, cheesy, and topped with bacon? Sign us up! Brussels Sprouts may not have the best reputation, but that’s because people haven’t realized how delicious they can be. We’re here to change that. By roasting these little green veggies, we bring out their amazing flavor and turn them into a dish that everyone will love.

Trust us, you need to try this! The secret to this gratin is roasting the sprouts ahead of time. Not only does it ensure that they become perfectly tender, but it also adds a depth of flavor that takes everything to the next level. And when you mix in the crumbled bacon, cheese, and rosemary, you’ve got yourself a side dish that steals the show.

Brussels Sprouts Gratin

Serves 6 Preparation time: 45 minutes

Ingredients

• 1 1/2 pounds brussels sprouts, halved
• 8 oz. bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, grated
• 1/2 cup fontina cheese, grated (optional)
• 3/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 1 egg
• 1 sprig rosemary, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt and freshly ground pepper, to taste

Preparation

1. Preheat the oven to 400º F.
2. Toss the brussel sprouts in olive oil, salt, and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until they are semi-softened.
3. In a large bowl, whisk together the egg, heavy cream, rosemary, garlic powder, onion powder, and red pepper flakes (if using). Stir in the grated cheeses.
4. Remove the brussel sprouts from the oven and add 3/4 of the crumbled bacon to the baking dish. Pour the cheese mixture over the top and mix everything together. Sprinkle the remaining bacon on top.
5. Reduce the oven temperature to 350º F, return the baking dish to the oven, and bake for 20-25 minutes, or until the cheese is bubbly and set.
6. Remove from the oven and let it cool for 5 minutes before serving. Enjoy!