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Brussels Sprouts Gratin With Caramelized Shallots WS

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“From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)”
1hr 40mins

Ingredients Nutrition


  2. Preheat oven to 400 degrees F.
  3. In a 12-inch ovenproof skillet, melt the butter over medium heat.
  4. Add the shallots and sugar, tossing to coat.
  5. Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  6. Add the vinegar, salt and pepper. Toss well.
  7. Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
  8. If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
  10. In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
  11. Set aside until Step 19.
  12. GRATIN:
  13. Preheat oven to 375 degrees F.
  14. Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
  15. Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  16. In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
  17. Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
  18. Transfer the mixture to the prepared fry pan and smooth the top.
  19. Sprinkle the bread crumb topping mixture evenly on top.
  20. Bake until the bread crumbs are golden brown, about 35 minutes.
  21. Let the gratin rest for 15 minutes before serving.

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