(Skinny Brussels Sprouts Gratin recipe can be found on the site Skinny Taste here.)
Step by Step Instructions:
Brussels sprouts never tasted so good than with this Skinny Brussels Sprouts Gratin. Here’s what you’ll need: Thyme (dried or fresh – either is fine), Kosher Salt, freshly ground Black Pepper, 1 pound of Brussels Sprouts (trimmed, outer leaves removed and cut in half), 2 ounces of shredded Gruyere cheese, 1/3 cup of chopped Shallots, Olive Oil Cooking Spray, Fat-free Milk, Parmesan Cheese, 2 teaspoons of Flour, and 1/2 tablespoon of Butter.
Begin by preheating your oven to 400 degrees. Then spray a baking dish (I used a 9×9 but an 8×8 would be great too) with olive oil cooking spray. Add the Brussels sprouts to the pan and spray them with more cooking spray and season with Kosher salt and pepper to taste. Roast in the preheated oven for 15 minutes.
Take the Brussels sprouts out of the oven and give them a stir and then continue to roast them for 10 more minutes.
While the sprouts are in the oven, melt 1/2 tablespoon of butter over medium heat.
Then add the shallots to the melted butter and cook until they are tender for about 4-5 minutes.
Here are the shallots nicely cooked.
Add 2 teaspoons of flour and a pinch of salt to the shallots.
Then stir the flour and cook it for about 30-60 seconds to cook out the raw flour taste a bit.
Add 3/4 cup of milk to the shallots. I like to add mine gradually, whisking really well and then adding more to prevent lumps.
Cook the sauce for about 4 minutes or until the sauce is bubbling and has thickened.
Add 1 tablespoon of Parmesan cheese, 1 ounce of the Gruyere cheese, and the thyme. If you’re using fresh thyme, use 1 teaspoon, but if you’re like me and are using dried thyme, use 1/2 teaspoon.
I added a bit of freshly ground pepper to my sauce, and whisked until the cheese was completely melted. The sauce is done!
After the second round of roasting is done, remove the sprouts from the oven.
Spoon the sauce over the top of the sprouts. I liked to do dollops of sauce over the top so you still see the sprouts.
Sprinkle the rest of the Gruyere cheese (1 ounce) over the top of the Brussels sprouts and bake for another 15 minutes or until it’s bubbly and the cheese has started to brown a little.
Here is the Skinny Brussels Sprouts Gratin in all of its baked glory. The bits of browned cheese and creamy sauce make this a total home run! Serve right away and enjoy! Happy roasting!
- 16 oz Brussels Sprouts (cleaned, stems trimmed, outer leaves removed & halved)
- ¼ tsp Kosher Salt
- Black Pepper
- Olive Oil Spray
- ½ tbsp Butter
- ⅓ cup chopped Shallots
- 2 tsp all purpose Flour
- ¾ cup fat free Milk
- ¼ tsp Kosher Salt
- 1 tsp fresh Thyme (or ½ tsp if using dried Thyme)
- 1 tbsp grated Parmesan Cheese
- 2 oz grated Gruyere cheese, divided
- Start by preheating the oven to 400 degrees.
- Spray a baking dish (8x8 or 9x9 works well) with olive oil cooking spray. Add the Brussels sprouts that you have cut in half to the baking dish. Spray with more cooking spray and season with salt and pepper to taste.
- Bake the Brussels sprouts for 15 minutes. Then remove from the oven, stir the veggies and roast for another 10 minutes.
- While the sprouts roast the final 10 minutes, start making the sauce. Begin by melting ½ tablespoon of butter over medium heat. Then add the shallots and cook for about 4 minutes or until they are softened.
- Add 2 teaspoons of flour to the shallots and mix for 30-60 seconds to coat the shallots and cook the flour. Then pour ¾ cup of milk and stir constantly for about 4-5 minutes or until the sauce is bubbling and has thickened. Finally add 1 ounce of Gruyere cheese and 1 tablespoon of grated Parmesan cheese along with the thyme, and combine. The sauce is ready once the cheese has melted.
- When the Brussels sprouts are done roasting, spoon the cheese sauce over the top and then sprinkle the remaining ounce of Gruyere cheese over the top and bake for 15 more minutes or until the sauce is bubbly and the cheese is turning a light brown. Serve right away and enjoy!