Sprouts Cheese Gratin With Maple Pecan Topping

This was a real winner last night when I made this for a dinner at the end of last year and even people who said they didn’t like sprouts were into them. Very nice with a roast dinner or served with wilted greens and chickpeas for a veggie dinner. What is your fave way to serve them? It’s a big debate at Christmas.

More gratin recipes this way.

GF

Serves 4 as a side

Ingredients:

380g brussels sprouts, trimmed and halved

1 tbsp olive oil

For the creamy sauce:

20g unsalted butter

6 garlic cloves, thinly sliced

300ml double cream

Handful thyme leaves

60ml veg stock

50g Parmesan, grated

Few gratings nutmeg

Salt and pepper

For the topping:

80g pecans

30g pumpkin seeds

1/4 tsp cayenne pepper

3 tbsp maple syrup

Pinch salt

2 tbsp olive oil

Preheat the oven to 190C degrees fan and add then sprouts to a 9 inch baking tray. Dress in olive oil and season. Roast for 5mins!

To make sauce, set a large saucepan to a medium to high heat and add the butter to melt. When melted add garlic and soften for 2 mins. Then add in the cream, thyme, nutmeg, veg stock and cheese. Stir together and warm for 30secs. Then season to taste.

Pour this over the sprouts and bake for 10mins.

In a bowl, mix the topping and sprinkle over the top of gratin and roast for another 6 or so mins until it has crisped up a little. Eat straight away!

Watch me make the recipe here!