If you’re looking for a healthier gratin recipe, this is it! Roasted and caramelized brussels sprouts add a richness to quinoa with cheese and toasty homemade breadcrumbs. I paired this with a simple salad for dinner and it worked well. This texture-rich dish would be perfect for a holiday party or potluck!
Roasted Brussels Sprouts Gratin
- 2 cups vegetable broth
- 1 cup quinoa, rinsed under running water in a mesh sieve for a minute and drained
- 1 pound brussels sprouts, small sprouts halved and large sprouts quartered.
- 3 tablespoons extra-virgin olive oil, plus more to taste
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried thyme
- ¾ teaspoon Kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- ⅛ teaspoon ground nutmeg
- Pinch red pepper flakes
- 4 ounces about 1 ½ cups grated Gruyère cheese
- 2 ounces about ¾ cup grated Fontina cheese
- 1 cup low-fat milk. Cow’s milk tastes best but unsweetened plain almond milk works, too
- ¼ cup grated Parmesan cheese
- 1 teaspoon pressed or minced garlic
- 1-2 slices bread or gluten-free bread, torn into pieces and processed into crumbs in a food processor or blender
Preheat oven to 375 degrees. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.
Toss the prepared Brussels sprouts with enough olive oil, salt and pepper to lightly coat the sprouts on all sides. Arrange in a single layer on a rimmed baking sheet and bake for about 12-18 minutes, until they’re starting to caramelize on the edges.
Reduce the oven heat to 350 degrees. Stir the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa. Then stir in the cheese until it’s all melted. Stir in the milk until the cheese and milk are evenly incorporated into the quinoa. Stir the roasted sprouts into the quinoa. Transfer the mixture to an 8 by 8-inch baking dish and sprinkle evenly with grated Parmesan.
Add the remaining olive oil in a medium-sized pan over medium heat. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Sprinkle the bread crumbs over the gratin.
Bake uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.
Make ahead: You can assemble this gratin in advance. Just cover it and refrigerate it until you’re ready to bake.