Brussels Sprouts Gratin
This post is sponsored by Amity Vineyards. All opinions are my own.
Folks, I am so excited for Thanksgiving this year. We’ve got our turkey secured from our neighboring farmer, we saved and stored a lot of Tumbleweed Farm veggies for the big day, and my sister-in-law is making an Oregon Huckleberry Pie which I cannot wait for! This year I am in charge of a couple of side dishes that I will be bringing along with some beautiful Oregon wine from my friends at Amity Vineyards. I wanted these side dishes to pair well with the wine that we’ll be serving and I’m so happy with the recipes I’ve come up with. Today we’re starting off with a delicious Brussels sprouts gratin. This dish is bursting with fall flavors and is pure comfort food. It tastes amazing when served with a glass of Amity Pinot Noir. It’s a great dish to keep on hand all season long and I think you’ll find yourself making this year after year.
Happy November everyone! I hope the next few weeks of Thanksgiving preparation are fun, relaxing and full of good company.
Pour a glass of wine and dig in!
Brussels Sprouts Gratin
Prep Time: 30 minutes Cook Time: 45 minutes Serves: 6-8Topping
- 4 slices thick cut bacon, finely chopped
- 1 medium sized onion, diced
- ½ cup walnuts
- ½ cup parsley, finely chopped
- 1/2 cup shredded extra sharp cheddar cheese
- Salt (for the cooking water)
- 1 pound brussels sprouts, sliced in half
- 2 tablespoons unsalted butter
- 12 ounces mushrooms (any variety or mix works well-- portobello, button, porcini, chanterelle) roughly chopped
- hefty pinch of freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- Preheat the oven to 475 degrees F.
- In a large cast iron skillet cook the bacon over medium heat until cooked through and lightly crisp (it will cook a little more in the oven so no need to get it extra crispy) With a slotted spoon remove the bacon from the pan to a paper towel lined plate to drain. Add the onion to the bacon drippings (you should have about 1 tablespoon leftover, if there’s way more than that pour out some and save for future use). Cook the onion until soft and tender, about 8 minutes Remove from the pan and place in a bowl. Add the walnuts to the same pan and cook, shaking the pan often, until lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and sprinkle in the bacon. Add parsley and cheese. Toss the whole mixture well. Keep to the side.
- Wipe out the cast iron (you’ll be using it again).
- Bring a large pot of salted water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain in a colander and immediately plunge the sprouts into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in the cast iron skillet set over medium-high heat. Add the mushrooms, a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and add the brussels sprouts. Sprinkle evenly with the bacon onion mixture. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve with a glass of pinot noir.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary.