These delicious and easy Brussel sprouts au gratin will make the best side dish for your Thanksgiving dinner!
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It’s November already and it’s time to start talking about Thanksgiving dinner. This month I’ll be sharing recipes that are my “go-to” Thanksgiving recipes.
Whether you’re hosting for your family or bringing a side dish to a family get together, these brussel sprouts au gratin will keep people coming for more.
Tools You’ll Need
- wooden spoon
- cutting board
- sharp knife
- baking dish
- garlic press
- cheese grater
- 1/2 stick of butter
- 4 c. brussel sprouts, halved
- 4 cloves of garlic, minced
- salt and pepper, to taste
- 1 c. heavy cream
- 1 c. shredded parmesan cheese
This recipe works really well with bags of frozen brussel sprouts! In fact, I’ve used it more with frozen than with fresh. I do prefer fresh Brussels, but I tend to always have frozen ones in my house than fresh.
You can also use any Italian styled cheese you like as well. This dish is very versatile. It just depends on what you like!
In a skillet, melt the butter then add the Brussel sprouts. Season with salt and pepper. Add in minced garlic.
Cook the Brussel sprouts until they have turned golden brown around the edges.
Pour the cream into the skillet. Let it simmer while stirring the Brussel sprouts until the cream thickens and it starts to bubble.
Add the creamy Brussel sprout mixture into a buttered baking dish. Top with shredded parmesan cheese.
Bake at 425 for 15 minutes, or until the cheese is a beautiful golden brown.
Serve with all of your favorite Thanksgiving foods!
What are some of your favorite Thanksgiving foods to eat? Comment down below!
Pin for later
Brussel Sprouts Au Gratin
- ½ stick butter
- 4 cups brussel sprouts halved
- 4 cloves garlic minced
- salt and pepper to taste
- 1 cup heavy cream
- 1 cup parmesan cheese shredded
- Preheat oven to 425 degrees F.
- In a skillet, melt the butter then add the Brussel sprouts. Season with salt and pepper. Add in minced garlic.
- Cook the Brussel sprouts until they have turned golden brown around the edges.
- Pour the cream into the skillet. Let it simmer while stirring the Brussel sprouts until the cream thickens and it starts to bubble.
- Add the creamy Brussel sprout mixture into a buttered baking dish. Top with shredded parmesan cheese.
- Bake at 425 for 15 minutes, or until the cheese is a beautiful golden brown.
- Serve with love!
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The Tattooed Momma
Brussel sprouts are my favorite. I can’t wait to try this recipe out. It looks so good!
This recipe looks amazing! I think this dish would be great to prepare for any holiday dinner. Thanks for sharing the recipe!
Thank you! I agree!
That looks so yummy! And I like that you can use frozen ones for it – I find that produce stock is really unpredictable lately and frozen is a better bet.
Thank you! Unfortunately you’re right. I hate that there’s so much unknown when it comes to the stores right now. With the frozen, I don’t halve them. I leave them whole!
I love Brussel sprouts (actually roasting some for dinner tonight!), and I love having another way to make them! Great idea!