This delicious cheesy black garlic brussels sprouts gratin recipe is my version based on an original recipe by Savory Spice. I have adjusted a few ingredients and added just a bit more cheese in my version. Cheese is one of my favorite indulgences!

Brussels sprouts have had a bad reputation in my family since I was a child. As an adult, I have grown to love these small cabbage-like vegetables, prepared in many different delicious ways. Life changes as we move through it. We all change; we all grow. As we grow in our thoughts, emotions, and spirit, we also grow in our taste buds!

My favorite tips:

*The beauty of this recipe is the versatility… it works well as a vegetarian main dish or a scrumptious side dish!
*This recipe makes approximately 4 servings as a main dish and up to 8 servings as a side dish.
*I use olive oil spray to grease my baking dishes. You can also use your favorite oil.
*Black garlic has a delicious rich, tangy taste with a soft jelly-like texture. It reminds me somewhat of dates or figs.
*For this recipe, I do not recommend substituting regular garlic, as it will change the dish significantly. The black garlic is the star of the show! I recommend getting peeled black garlic.
*Add more or less red pepper flakes, to taste.
*Rinsing your boiled Brussels in cold water brings out the bright green color and pauses the cooking process.
*If you are not gluten-free, you can use regular Panko bread crumbs. You can also use regular gluten-free bread crumbs if you cannot find gluten-free Panko.
*This recipe goes really well with Seared Tuna with Spicy Tamari Sauce!

*I recommend using a glass 9×13 pan. My favorite is this Pyrex one with extra large handles for easy transport in and out of the oven, and it also includes a lid!

*I also love to use the nesting Pyrex mixing bowls for my prep work.

Black Garlic Brussels Sprouts Gratin

Recipe by AmiessaCourse: SidesCuisine: VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

These Black Garlic Brussels Sprouts Gratin are creamy, cheesy, and delicious!

Ingredients

2 lbs. Brussels sprouts, whole with stems trimmed
1/2 tsp salt
1 tsp black pepper, fresh cracked
8 cloves peeled black garlic, minced and divided
1 1/2 tsp red pepper flakes
1 cup heavy cream
3/4 cup Gruyere cheese, shredded
1/2 cup gluten-free Panko bread crumbs
3/4 cup Parmesan cheese, grated
2 Tbsp butter, chopped into small squares

Directions

Pre-heat oven to 360 degrees F.
Spray a 9 x 13 baking dish with olive oil spray.
Heat a pot of water to boiling on the stovetop. When water boils, add Brussels and cook for approximately 8-9 minutes.
Remove Brussels from boiling water and rinse with cold water.
Slice the Brussels in half and place into backing dish.
Sprinkle Brussels with salt and pepper.
Whisk the heavy cream, Gruyere cheese, red pepper flakes, and 4 cloves of the minced black garlic. Pour this mixture evenly over the Brussels. You do not need to stir the mixture in.
Mix the Parmesan cheese and breadcrumbs. Sprinkle this evenly over the top of the Brussels.
Drop the cubed butter and remaining minced black garlic over the top of the dish.
Bake for 30-35 minutes until hot, bubbly and lightly browned.
Serve and enjoy!

Notes

*This recipe makes approximately 4 servings as a main dish and up to 8 servings as a side dish.
*I use olive oil spray to grease my baking dishes. You can also use your favorite oil.
*Black garlic has a delicious rich, tangy taste with a soft jelly-like texture. It reminds me somewhat of dates or figs.
*For this recipe, I do not recommend substituting regular garlic, as it will change the dish significantly. The black garlic is the star of the show! I recommend getting peeled black garlic.
*Add more or less red pepper flakes, to taste.
*Rinsing your boiled Brussels in cold water brings out the bright green color and pauses the cooking process.
*If you are not gluten-free, you can use regular Panko bread crumbs. You can also use regular gluten-free bread crumbs if you cannot find gluten-free Panko.
*This recipe goes really well with Seared Tuna with Spicy Tamari Sauce!
*I recommend using a glass 9×13 pan. My favorite is this Pyrex one with extra large handles for easy transport in and out of the oven, and it also includes a lid!