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Weber® Garlic Parmesan Brussels Sprouts Gratin


Weber® Garlic Parmesan Brussels Sprouts Gratin

If you're not already a fan of Brussels sprouts, you are about to become one now! This recipe for Weber® Garlic Parmesan Brussels Sprouts Gratin takes a Thanksgiving side dish staple and jazzes it up with herbs, seasoning, and plenty of cheese! It'll become your new favorite side...for any time of year!
Servings 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • Pam® No-Stick Baking Spray 
  • 16 oz Brussels sprouts, trimmed of outer leaves and sliced in half 
  • 2 tbsp Weber® Garlic Parmesan Seasoning 
  • 1/2 tbsp Butter
  • 1/3 cup Shallots, chopped 
  • 2 tsp All-purpose flour 
  • 3/4 cup Milk 
  • 1/4 tsp Member’s Mark™ Sea Salt 
  • 1 tsp Member’s Mark™ Thyme Leaves 
  • 1 tbsp Member’s Mark™ Grated Parmesan Cheese 
  • 2 oz Gruyere cheese, divided 


  • Preheat oven to 400 degrees. Spray an 8"x12" gratin dish or casserole with non-stick spray. Add the Brussels sprouts and season with Weber® Garlic Parmesan Seasoning. 
  • Place gratin dish in the lower third of the oven. Bake 15 minutes, toss, and bake an additional 10 minutes. 
  • Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt. Add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. 
  • Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add Member’s Mark™ Thyme Leaves, Member’s Mark™ Grated Parmesan Cheese, and half of the grated Gruyere cheese into the white sauce. Stir until the cheese is melted and incorporated into the sauce. 
  • Pour sauce over the Brussels sprouts and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly. 


Course: Side Dish
Cuisine: American
Keyword: bake, brussels sprouts, Casserole, cheesecake, holiday, side, thanksgiving

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