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!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 4


  • 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. 


Keyword bake, brussels sprouts, casserole, cheesecake, holiday, side, thanksgiving

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