Brussels Sprout and Spinach Gratin
Brussels sprouts are part of the brassica family of vegetables, which also includes cabbage, cauliflower, and broccoli. They were first cultivated in ancient Rome and later became popular in Europe during the 16th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Brussels Sprout and Spinach Gratin
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Trim the bottoms of the Brussels sprouts and cut them in half. Wash and drain the spinach.
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In a large pot of boiling salted water, blanch the Brussels sprouts for 2 minutes, then remove and place in a bowl of ice water to cool. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant.
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Add the spinach to the skillet and cook until wilted. Season with salt and pepper.
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In a baking dish, arrange the Brussels sprouts and spinach mixture.
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In a separate bowl, mix together the cream, Parmesan cheese, salt, and pepper. Pour the mixture over the vegetables.
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Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
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Remove from the oven and let rest for 5 minutes before serving.
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Serve hot with crusty bread or as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 14g5%
- Sugars 4g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
