Your Meatless Monday just got so much better with our Brussels Sprouts and Grapes au Gratin. I first boil the halved Brussels sprouts until slightly softened then add them, with grapes, to a buttery cream sauce made from butter, arrowroot flour, milk, salt, pepper, and Swiss cheese. Top with sprinkles of Parmesan cheese and bake in a hot oven until bubbling in the center and golden and lightly crisp on the top. I love this recipe served on its own or as a sweet and delicious pairing to some freshly cooked fish, if you wish!
To make Brussels Sprouts and Grapes au Gratin, you will need the following ingredients:
Preheat the oven to 400 °F and grease an 8-inch square baking dish.
In a large saucepan, fill about ½-inch high with water and bring to a boil. Add 1 pound of halved Brussels sprouts and cook, covered for about 5 minutes until softened but still crispy. Drain and transfer to the pre-greased baking dish.
Toss in ½ cup of seedless, halved red grapes.
In a small saucepan over medium heat, melt 1 tablespoon of butter then stir in 2 tablespoons of arrowroot flour until combined and smooth.
Slowly pour in ¾ cup of 2% milk and whisk until combined. Bring to a boil, constantly whisking and cook for about 5 minutes until thickened. Season with ¼ teaspoon of salt and pepper each. Pour over the blanched Brussels sprouts and grapes.
Top with sprinkles from 1 cup of shredded Swiss cheese and grated Parmesan cheese.
Serve
Serve hot and enjoy!
Bake in the preheated oven for about 20 minutes until bubbling in the center.
Serve hot and enjoy!
Are you ready for this Brussels Sprouts and Grapes au Gratin recipe? Didn’t think you could bake grapes, well you can and they become juicy and scrumptious. We’d love to hear your thoughts on this idea so contact us online and use our hashtag #cookmerecipes when you try out our recipes!
Gluten Free Recipes
