So, I looked up the definition of “Au Gratin”, and it says that it means sprinkled with breadcrumbs, shredded cheese, or both. Well, I don’t do bread crumbs very often, but um sprinkled in shredded cheese – yes…please…no really…please! I decided to get a little creative for a dinner side dish. I had some brussels sprouts, so I made my own rendition of Brussels Sprouts Au Gratin…however, I think this could easily be called brussels sprouts with homemade cheese sauce and cheese. Au Gratin makes it sound so much more fancy though, don’t you think?
Of course, I used all goats milk cheeses and other healthy ingredients, so even though it tastes like cheese heaven, it’s actually quite good for you! Especially since the main ingredient is brussels sprouts. These guys are full of healthy benefits! A cheesy treat that has all these health benefits? Like I said…um, yes…please. Let’s get to the recipe!
BRUSSELS SPROUTS AU GRATIN
- 2 lbs. Brussels Sprouts, washed, ends chopped off, and halved
- 1 Tbsp. olive oil, divided, plus more for greasing a pan
- 1/2 cup of finely chopped red onion
- 2 tsp. brown rice flour
- 3/4 cup almond milk
- 1 tsp. fresh thyme
- 1/2 tsp. garlic granules
- 2 oz. soft goat cheese
- 1 cup shredded hard goat cheese, divided
- Sea salt and pepper, to taste
1.) Preheat the oven to 400 degrees. Lightly grease an 8 x 11 baking dish with olive oil. Add the prepared brussels sprouts, top with 1/2 Tbsp. olive oil and garlic granules. Toss to coat. Place in the oven and bake for 15 minutes at 400 degrees. Remove from oven and stir/turn the sprouts. Put back in the oven and bake for an additional 10 minutes.
2.) While the brussels sprouts are baking, heat the remaining 1/2 Tbsp. of olive oil over medium heat in a saucepan. Add the onion, and cook till onions are soft (about 4 minutes). Add the flour and stir for 1 minute to coat the onions. Add the almond milk and cook for 4-5 minutes, stirring often. The sauce will begin to thicken slightly.
3.) Add the 2 oz. of soft goat cheese and 1/2 cup of the shredded cheese to the sauce and stir until the cheese is completely incorporated in the sauce and it is smooth. This will thicken the sauce even more.
4.) Top the brussels sprouts with the cheese sauce, sprinkle with the fresh thyme and a bit of sea salt. Top with the remaining 1/2 cup of shredded cheese.
5.) Place the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned. When done, transfer to a plate, season with sea salt and pepper, and serve.
Au Gratin!!! Yum! Enjoy! 🙂