Gratinated Brussels sprouts prove that a few ingredients are enough to transform a simple vegetable into an irresistible side dish. Halved and covered with a savory, fragrant crumb topping, oven cooking enhances their natural sweetness, leaving a tender interior and a golden, crunchy surface. An essential yet characterful dish, perfect to accompany any main course.
If you love gratinated sides, don’t miss these recipes:
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Gratinated Brussels Sprouts
- 12 oz Brussels sprouts
- 4 tbsp breadcrumbs
- 1 bunch chives (fresh)
- 2 tbsp extra virgin olive oil
- 2 pinches fine salt
- to taste black pepper (freshly ground)
Useful tools
- Cutting board
- Knife
- Baking pan
- Bowl
- Spoon
Let’s prepare the gratinated Brussels sprouts together!
Wash the Brussels sprouts well, dry them, then cut them in half.
Place them in a nonstick baking pan with the cut side up.
In a bowl, combine the breadcrumbs with chopped chives, salt, pepper and oil, and mix until you obtain a homogeneous mixture.
Spread the crumb mixture evenly over the Brussels sprouts.
Preheat the oven to 482°F and once hot bake for 20/25 minutes.
Some tips for a perfect result
To achieve an even gratin and ideal texture, here are a few small secrets. Try to choose Brussels sprouts of similar size.
If you have some much larger ones, cut them into quarters instead of halves, so they will all cook in the same time.
For unbeatable crunch, do not overlap the sprouts in the pan. Leave a little space between each one: this allows heat to circulate better and the crumb topping will turn golden rather than soggy.
If you like bold flavors, you can add a pinch of grated lemon zest to the breadcrumb mixture or a teaspoon of nutritional yeast flakes for a tangy taste while keeping the recipe light and plant-based.
Curiosity: why cut them in half? Cutting Brussels sprouts in half is not only an aesthetic choice. The flat side that touches the hot pan tends to caramelize slightly, creating a wonderful contrast with the top covered by the savory crumb. It is precisely this play of textures that makes the recipe so special.
Storage: Gratinated sprouts are best served right out of the oven, but they keep well in the refrigerator for one or two days. To restore crispiness, reheat them for a few minutes in the oven or in an air fryer rather than in the microwave.
