Horseradish-Gruyere Brussels Sprouts Gratin

Horseradish-Gruyere Brussels Sprouts Gratin - a lightened-up yet flavorful gratin that can make a brussels sprout lover out of anyone! | foxeslovelemons.com

If I had told you five years ago that brussels sprouts would be a huge food craze circa 2011 – 2013, would you have believed me? I’ll admit, it did take me awhile to warm up to them, after having never even tried them as a child. I had my first sprout around the age of 26 when I received a stalk of them in my CSA box.

Horseradish-Gruyere Brussels Sprouts Gratin - a lightened-up yet flavorful gratin that can make a brussels sprout lover out of anyone! | foxeslovelemons.com
I think I steamed them, and immediately wrote them off as just as awful as everybody makes them out to be. But then, my husband found a David Chang recipe in GQ and decided we should try them again. We roasted them until they were dark and then tossed them with a mixture of sriracha, bacon and lime juice. And with that, brussels and I were on speaking terms again – I even like them on pizza!
Horseradish-Gruyere Brussels Sprouts Gratin - a lightened-up yet flavorful gratin that can make a brussels sprout lover out of anyone! | foxeslovelemons.com
I wanted to try a different fall-inspired brussels sprouts preparation, and a gratin seemed like a natural fit for a vegetable that stands up to cooking so well. Instead of heavy cream, I lightened it up by using 2% milk. The most important part of any gratin? The crunchy topping, of course. In my opinion, the crunchier the better.
Horseradish-Gruyere Brussels Sprouts Gratin - a lightened-up yet flavorful gratin that can make a brussels sprout lover out of anyone! | foxeslovelemons.com
What’s the crunchiest thing I can think of? Post Grape Nuts. They’re perfect for topping a savory brussels sprouts gratin with crispy goodness. If you’re thinking this would make a perfect side dish for Thanksgiving, I couldn’t agree more. And you’re in luck! From now through November 30th, head to your local Walgreens and pick up a box of your choice of any Post brand cereal – including Honey Bunches of Oats, Fruity Pebbles, Great Grains and Grape Nuts – for only $1.99 (no coupon needed). What’s better than the crunchiest topping ever, at a discount?
Horseradish-Gruyere Brussels Sprouts Gratin - a lightened-up yet flavorful gratin that can make a brussels sprout lover out of anyone! | foxeslovelemons.com
Yield: 4 servings

Horseradish-Gruyere Brussels Sprouts Gratin

Horseradish-Gruyere Brussels Sprouts Gratin

Ingredients

  • 1/3 cup Post Grape Nuts
  • 1/2 cup grated gruyere cheese, divided
  • 2 tablespoons unsalted butter, melted
  • 1 pound brussels sprouts, stems removed, halved
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 6 ounces button mushrooms, sliced
  • 1/4 cup minced white onion
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups 2% milk
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 350 degrees F. In small bowl, stir together Grape Nuts, 1/4 cup cheese and butter.
  2. Heat large pot of salted water to boiling. Add brussels sprouts and blanch 5 minutes or until slightly softened. Drain and briefly rinse with cold water; set aside.
  3. Meanwhile, in large skillet, heat oil over medium high heat. Add garlic, mushrooms and onion; cook 6 minutes or until mushrooms begin to brown, stirring occasionally.
  4. Add flour to skillet, cook 1 minute, stirring occasionally. Stir in milk, heat to boiling. Cook 3 minutes or until thickened, stirring constantly.
  5. Stir in horseradish, pepper, and remaining 1/4 cup cheese. Add brussels sprouts; toss until well combined. Transfer mixture to small baking dish and sprinkle with Grape Nut mixture. Bake 15 to 20 minutes or until bubbly.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://cmp.ly/3/8vNxcO. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography.