Brussels sprouts au gratin

Brussels sprouts au gratin
5.0/5 rating (1 votes)

  • Serves: 6
  • Complexity: easy


  • 450g Brussels sprouts
  • 1 tbsp garlic, chopped
  • 3 tbsp butter, plus 1 tbsp for greasing the baking tin
  • 5 tbsp white wine
  • 180g parmesan (flakes or grated)
  • 60g chopped almonds or pine nuts
  • 1 onion, chopped
  • salt and pepper


    1. Boil the sprouts in salted water for 15 minutes and drain.

    2. In a pan, melt the butter and sautee the oonion for 4-5 minutes. Add the garlic and sautee for 2 more minutes. 

    3. Finally, add the Brussels sprouts and continue sauteeing, stirring carefully. Add salt and pepper. Add the white wine and simmer on high heat. transfer the mixture to a well greased ovenproof dish. 

    4. Roast the almonds or pine nuts in a nonstick pan. Sprinkle over the Brussels sprouts, together with the cheese, and mix. Bake in the oven for about 10 minutes.