I am sooo excited to do my first recipe swap with another blogger. I approached Linda, The Urban Mrs. about swapping because she has been extremely supportive of my blog via social media. The Urban Mrs features a LOT of awesome recipes on her blog, many are veg-friendly. Some of my favorites are: Spicy Tempeh Chips, Quinoa Garden Salad, Mix Berry Jam with Merlot, and Banana Brownies with Choco Sea Salt. Is your mouth watering yet? ((I told you she’s awesome.))
Oh, hello! First of all, thanks to Crista for hosting me here! We both met through blogging and social media. Fun, right? i hope we can meet in-person one of these days. I always drool every time I visit her blog and read her fresh and delicious recipes, so when Crista thought of doing exchange recipes, I replied yes right away.
I love brussels sprouts and can’t stop eating them weekly. The recipe I’m about to share is a perfect recipe for Thanksgiving or any gatherings, but also works for any weekdays supper.
For the topping:
- 3 cups Panko bread crumbs
- 3 tbs unsalted butter, melted
- 1½ tsp lemon zest
- ½ tsp salt
- ½ tsp ground pepper
- 2 tbs minced fresh flat-leaf parsley
For the gratin:
- 1 tbs unsalted butter OR Earth Balance vegan butter
- 2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
- 2 tbs all purpose flour
- 8 oz. Gruyere cheese, grated
- ½ oz. Parmigiano-Reggiano cheese, grated
- 1 tsp lemon zest
- ¾ tsp ground pepper
- 1 cup (250 ml) heavy cream (or plain almond milk)
- 1 medium onion, thinly sliced
- 1 tbs olive oil
- 1 tsp raw sugar
- Salt to taste
- Preheat the oven to 375F.
- To make the topping, in a bowl, stir together all the ingredients and set aside.
- To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they’re browned and soft.
- In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
- Stir in the cream or almond milk, then the brussels sprouts and caramelized onions.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
I do want to mention that this recipe can be made with some vegan substitutes like plain soy/almond/hemp milk and/or vegan heavy cream (if you can find it) instead of dairy heavy cream AND you can use Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn’t substitute it – it looks too good.