Crispy Roasted Brussels Sprouts Gratin with chunks of crispy bacon, feta cheese and balsamic vinegar. This creamy side dish will work well beside any main course!
There was a time when I didn’t care for brussels sprouts. I was much younger and boiled mushy sprouts weren’t high on my list of good eats!But give me roasted brussels sprouts gratin anyway!!
Thankfully now I’d never ever contemplate boiling my brussels sprouts, in fact I never boil vegetables anymore. Roasting is the way to go, and adds so much more flavor and texture.
Who loves those outer leaves that fall apart from the sprouts and become all brown and crispy, they’re the best. And those dark caramelized parts are a little sweet but still savory.
Another reason of millions to eat brussels sprouts is, you can add so many other ingredients to them and they still come out tasting amazing! My favorite addition by far is probably balsamic vinegar and bacon!
So I was pretty stoked when I found out that Taylor Farms have brussels sprouts in a bag already cleaned and prepared. They also come with balsamic vinegar, feta cheese, pecans and cranberries. How awesome is that? Taylor Farms is also a family owned and operated farm that supplies so many other varieties of fresh vegetables and salads. They have a passion for their produce and it shows when you open a bag.
Not only does this make regular weeknight dinners way easier, nutritious and super-tasty, they’re also a great choice for that special meal coming up soon. That’s right, Valentine’s Day is next week and really, who wants to try and seal a reservation and fight the crowds when you could get together with your other half in the kitchen and cook something at home?
I paired these roasted brussels sprouts with some simple grilled chicken and I also added a cheesy mustard sauce turning the sprouts into an easy gratin. If you don’t usually cook and you’re looking for an easy way to wow someone with food, this is your ticket right here! This brussels sprouts side dish will win you major Top Chef points. They’d also be perfect alongside any kind of steak or seafood dish.
This post is sponsored on behalf of Taylor Farms. All thoughts are always my own!
Roasted Brussels Sprouts Gratin
- 1 bag Taylor Farms Brussels Sprouts Kit
- 2 slices bacon
- 1 whole egg
- 2/3 cups heavy cream
- 1 tbsp stoneground or Dijon mustard
- 1 cup grated sharp cheddar
- 1/4 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 425 degrees F.
- Open the bag of brussels sprouts and lay them on a sheet pan or baking tray. Set the other kit ingredients aside.
- Roast the sprouts in the oven for 10 minutes and then shuffle them around with a spatula. Roast for another 10 minutes.
- Cook the bacon until crispy and then roughly chop into chunks. Set aside.
- In a bowl combine the egg, cream, mustard, cheese, salt and black pepper. Whisk to combine well.
- Once the sprouts are ready, add the balsamic and cranberries from the kit to the bottom of an oven safe dish and add the sprouts.
- Place the cream mixture into a pan and heat over a medium heat stirring constantly to prevent the egg being cooked.
- As soon as the mixture starts to become thicker (3-4mins) pour it over the sprouts.
- Add the feta and chopped pecans from the kit over the sprouts and place back in the oven.
- Bake for 10 minutes at 425 degrees F.
- Garnish with the chopped bacon pieces and serve at once.