Brussels Sprouts Gratin With Walnut Crumble Recipe

Serve Brussels sprouts gratin with a crunchy walnut crumble and a creamy bechamel sauce. Annabelle Randles, recipe developer, adds wholegrain mustard to the sauce for a tangy tanginess without overpowering the dish.

½ teaspoon salt, plus more to taste 1 pound Brussels sprouts, trimmed ½ stick butter ¼ cup all-purpose flour 2 cups milk ¼ teaspoon grated nutmeg 1 garlic clove, grated 1 tablespoon wholegrain mustard 1 cup freshly grated cheddar cheese pepper, to taste ½ cup panko breadcrumbs ½ cup freshly grated Parmesan ½ cup chopped walnuts 1 teaspoon dried thyme



Once the water reaches a boil, add a half teaspoon of salt and continue cooking the Brussels sprouts for six to eight minutes.

Green Blob


In the meantime, ensure that the béchamel is prepared. To melt the butter, place it in a small saucepan and heat it over medium heat. 

Green Blob


Continuously whisking, incorporate the flour into the mixture. Cook for approximately two minutes, or until the flour turns a golden color.

Green Blob


Reduce the heat to medium low and whisk the sauce for approximately five to ten minutes, or until it reaches the desired consistency.

Green Blob


It is time to remove the pan from the heat. Combine the mustard and grated cheddar cheese by stirring them together. 

Green Blob


Salt and pepper should be added after the cheese has melted properly. Make room for it. Preheat the oven to 400 degrees Fahrenheit. 

Green Blob


Put the breadcrumbs, Parmesan, walnuts, and thyme into a mixing bowl. This will be the beginning of the walnut crumble. 

Green Blob


In a baking dish that is oven-safe and measures 9 inches by 9 inches, place the Brussels sprouts. 

Green Blob


Spread walnut crumble on top. Bake the gratin 20–25 minutes until golden. Rest outside the oven for 5 minutes before serving.

Green Blob


Plum And Ginger Cordial Mocktail (For A 0 ABV Thanksgiving And Holiday) Recipe 

Also See