Creamy, cheesy, smoky, bacony—there aren’t enough words to describe your first bite of this Charred Brussels Au Gratin, but that’s okay; you won’t be talking anyway.
Brussels just got better! (All photos credit: George Graham)
I’ve said it before, but it bears repeating: Brussels sprouts are the most versatile vegetable in your recipe arsenal. Baked, broiled, steamed, or boiled, there are a variety of ways to ignite your menu with these little flavor bombs.
My Blackened Brussels Salad from the Acadiana Table cookbook has become legendary, and now I take a page out of my book with a variation that just might be the cheesiest little side dish ever. In fact, this is my keto-friendly, low-carb stand-in for potatoes au gratin that packs a whole lotta flavor and removes the guilt.
For me, the key to cooking Brussels is to char them until blackened around the edges. The nutty notes will perfume your kitchen and will eliminate the cabbage-type smell that turns off most Brussels sprout haters. It’s an entirely different vegetable.
Bring out the brie for an elegantly creamy finish in reduced heavy cream and then bake it all off with a mozzarella topping. Oh yeah, this side dish just took center stage.
- 2 pounds Brussels sprouts
- 6 strips smoked bacon, chopped
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 1 teaspoon minced garlic
- 1 apple, peeled, cored and diced (optional)
- 1 teaspoon fresh thyme
- ½ teaspoon nutmeg
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- ½ cup chicken stock
- 1 cup heavy whipping cream
- 1 cup brie cheese, rind removed
- Salt and freshly ground black pepper
- 4 tablespoons grated mozzarella
- Remove the woody stem end of each sprout. Cut each sprout in half lengthwise. Reserve for later use.
- In a large skillet with a lid over medium-high heat, add the bacon and sauté until crispy. Remove the bacon and drain on paper towel.
- Add the Brussels sprouts to the remaining bacon grease and cook until blackened around the edges, about 10 minutes. Add the onion, celery, bell pepper, and garlic, and cook for 3 minutes longer.
- Add the apple and thyme along with the herbs and spices.
- Add the chicken stock, lower the heat to a simmer, cover the pan, and cook until the stock has evaporated and the sprouts are tender, about 10 minutes.
- Add the cream and ½ cup of the brie cheese broken into chunks. Cook until the cream reduces and thickens to coat the back of a spoon. Season to taste with salt and pepper. Add the crispy bacon pieces.
- Into 4 individual ovenproof ramekins, divide the mixture. With the remaining brie, insert chunks of the cheese into the mixture. Sprinkle each with grated mozzarella.
- Place the ramekins on a metal tray and bake under the broiler until bubbly and just beginning to brown on top.
- Remove and serve immediately.
The perfect side dish.
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Yayyy, thank you George, something that is low carb enough for me to eat.
Hey Mildred-
Stay tuned…I’ve got more Keto-friendly recipes coming.
Thanks for the comment.
Hey George!!!
Cooking for one here in Northern Virginia where the wind chill factor is blessing us with negative double digits. Didn’t have any BS (well, at least not the green round kind) and had no Brie. But i did have a small head of cabbage and a wheel of Camenbert. Soooooo. Made those substitutions and quartered the recipe.
DELICIOUS! Ate it with a well seasoned pork chop and “salt potatoes”. Yum. YUM.
Thanks for a wonderful side.
Thanks Chris!
Good evening, George!
I made this for dinner tonight. It came out so delicious! I cooked it as per your recipe without any substitutions because I knew I didn’t have to make it “better” like I usually do with so many other recipes. We moved to the beautiful Rocky Mountains here in Colorado almost 6 years ago. But I’m a Louisiana transplant, originally from New Iberia. The seasonings and spices you chose for this dish were spot on. The nutmeg and thyme just warmed up this dish and the aroma just cozied up our home.
Love, love, love your blog and all your stories. I periodically share some with my husband, who like you, loves the history of the Acadians. We love our new home here in the mountains, but you just can’t beat the culture and cuisine of “our people” in Acadiana!!!!
Many thanks to you and your wife for keeping the heritage of us Cajuns at the forefront of your website and for sharing so many great recipes with us!
I’d rate this recipe 5 Stars ⭐️⭐️⭐️⭐️⭐️ But the link isn’t working properly. It only allows a max of 3 stars
Peggy-
Great to hear from a “Berry Girl.” Thank you for the glowing review and I hope you will try many more. All the best to my Rock Mountain friend.
Hi George. I’m a New Orleans native, just learned of your blog a few months ago. I really enjoy your style of cooking and your creative writing skills. I have several cookbooks from John Folse, however as soon as I can make it to the book store I will be purchasing your latest book and placing it in my book holder on the counter top. One question about the Brussels sprouts augratin,can you use frozen sprouts. Thanks
Phillip – I do not recommend using frozen Brussels sprouts when fresh are so readily available. The only time I break this rule is with frozen green peas. All the best.