Topped with both Gruyere and mozzarella cheese and with just the right amount of garlic, Gruyere Roasted Brussels Sprouts have definitely found themselves at the top of the vegetable leader board! These Brussels Sprouts will have even your pickiest vegetable eaters on board.
GRUYERE ROASTED BRUSSELS SPROUTS
Growing up, I had to finish my vegetables before I was excused from the table. Well, when it was Brussels sprouts, I cringed. They seemed so soggy and lifeless with a taste that was far from my favorite. So, with the weird texture and bad taste (according to me), I stayed away from them for a long time! Lately, it seems that Brussels sprouts are all the rage, even at the fanciest restaurants! Once I tried an expensive side of roasted Brussels sprouts at some local restaurant, I knew I could make my own and I was hooked! With a little cheese and garlic, I guess most vegetables can pass as edible, even delicious, and these Gruyere Roasted Brussels Sprouts are no exception.
GRUYERE ROASTED BRUSSELS SPROUTS RECIPE
With just a few ingredients, you will have a new favorite vegetable that your family will WANT to eat and look forward to! Even those skeptics of Brussels Sprouts, like I was, will be hooked.
Ingredients (full recipe below):
- Brussels sprouts
- Unsalted butter
- Heavy cream
- Gruyere cheese, shredded
- Mozzarella cheese, shredded
HOW TO MAKE GRUYERE ROASTED BRUSSELS SPROUTS
To make Gruyere Roasted Brussels Sprouts, you will need a skillet that you can transfer to the oven after doing some sauteeing on the stovetop. I am all for a good cast-iron skillet. I think everyone should own one! Anyway, preheat the oven to 425°F and start by trimming and slicing in half your Brussels sprouts.
- In your skillet, cook the bacon over medium-high heat. Once cooked, set them aside on some paper towels. Break or chop them into pieces when cool enough.
- Add the Brussels sprouts to the skillet, cut side down, and season with the salt and pepper. Cook for 6-8 minutes.
- Stir in the butter until it has melted, and then add the garlic to cook for about 30 seconds.
- Pour in the heavy cream, cooking another minute.
- Transfer the skillet to the oven. (This is where a cast-iron skillet comes in handy–directly from the stovetop to the oven!) Bake the Brussels sprouts for about 8-10 minutes.
- Remove the skillet from the oven. Add the shredded cheeses and bacon pieces, and put the skillet back in the oven to broil for 2-3 minutes.
- Serve while they are hot. Add additional salt and pepper to taste.
HOW TO PREPARE THE BRUSSELS SPROUTS
In the recipe, I mention trimming and slicing the Brussels sprouts. This is pretty simple to do. Just take a sharp chef’s knife and cut off the bottom of the core. Then, take off any loose or brownish looking leaves. Slice them in half since you will be placing them in the skillet on their flat surfaces. Brussels sprouts are in season from September to March, so that is the best time to find the sprouts with the least amount of brown and yellow leaves.
GRUYERE CHEESE SUBSTITUTES
There are not many great substitutes for Gruyere cheese itself, but if you must find a replacement with a similar flavor, look for Emmental, Jarlsberg, Beaufort, or comté cheese. (Stay away from American Swiss cheese if you can.) For other alternatives, use cheddar cheese or provolone cheese. In all the cheesy varieties, shred your own cheese out of a block of the cheese if possible.
- 6 slices bacon, chopped into pieces
- 24 ounces Brussels sprouts, trimmed and sliced in half
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup Gruyere cheese, shredded
- 1 cup mozzarella cheese, shredded
Preheat the oven to 425°F.
In a skillet, cook bacon over medium-high heat. Once browned, remove bacon from the pan and set it aside on paper towels.
Add Brussels sprouts to the skillet, cut side down, seasoning with the salt and pepper. Cook for 6-8 minutes.
Stir in the butter until melted. Then, add the garlic and cook for about 30 seconds. Add the heavy cream and cook for one more minute.
Transfer the skillet to the oven, baking for 8-10 minutes.
Remove the skillet from the oven. Add the Gruyere and mozzarella shredded cheeses and reserved bacon pieces, and put the Brussels sprouts back into the oven. Broil for about 2-3 minutes, or until the cheese is melted.
Serve when hot. Add additional salt and pepper to taste.