Roasted Brussels Sprouts Gratin with Garlic Crumble and Fried Onion Topping

  • Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    If roasted garlic brussels sprouts did not change your mind about brussels sprouts, then hopefully this roasted brussels sprouts gratin with garlic crumble and crispy onion topping will.

    Brussels sprouts are legit one of my favorite vegetables of all time. We have roasted brussels sprouts as least once a week and it’s always on my shopping list. I feel like those that despise them are just scarred from having a bad experience (re: boiled). You’ve gotta give this one a shot. The topping itself is WORTH IT.

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    Will you just LOOK at that gorgeous topping? Breaking into it was a little heartbreaking because it was like shattering the sugar top of creme brulee — but it also meant one step closer to having this delicious gratin on my plate.

    I had extra garlic parmesan paste from my extra garlicky and cheesy bread so I mixed that with panko breadcrumbs to make the topping for this brussels sprouts gratin. But I didn’t stop there. I then used gourmet (as TJ’s would call it) fried onions and elevated the dish even more.

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    GAH YOU GUYS! You just seriously have to make this. Even if it’s not for Thanksgiving; what about for like a party or potluck? Or what if you just want pure comfort food in the form of brussels sprouts and garlicky oniony goodness? Because that’s my favorite kind of party. Well, sort of. Add some form of bubbly and friends…I’m all over that sign up list!

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    I wasn’t expecting this dish to be that awesome but since it is, I think this is THE dish I am bringing to Thanksgiving dinner this year! To be honest, this doesn’t have to be a Thanksgiving side dish. This can be a side dish year-round because WHY NOT?! I know Thanksgiving is pretty much all about side dishes but why not make side dishes a year-round thing?

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!

    I’m tempted to throw a side dish only party in July.

    5 from 1 vote
    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game at any party or potluck AND you will fall in love with brussels sprouts all over again! PROMISE!
    Roasted Brussels Sprouts Gratin with Garlic Crumble and Fried Onion Topping
    Prep Time
    35 mins
    Cook Time
    25 mins
    Total Time
    1 hr
     

    Pretty sure if you hate brussels sprouts, you haven't had them the right way. This roasted brussels sprouts gratin with garlic crumble and fried onion topping is going to elevate your side dish game!

    Servings: 6 -8
    Ingredients
    • 2 pounds brussels sprouts sliced in half
    For the bechamel sauce:
    • 4 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 1 2/3 cup whole milk room temperature
    • Pinch ground nutmeg
    • Salt and pepper to taste
    For the garlic crumble and crispy onion topping
    • 3 cloves of garlic minced
    • 3 tablespoons grated parmesan cheese
    • 1/4 cup olive oil
    • 1 cup panko breadcrumbs
    • 1 cup or more definitely more crispy onions
    Instructions
    1. Preheat oven to 400°F and place brussels sprouts onto a nonstick baking sheet. Drizzle olive oil all over then season with salt.
    2. Roast for 20 minutes. Remove then set aside. Turn down the oven to 375°F.
    3. Have on hand a 2 or 3 quart casserole dish.
    4. While the brussels sprouts are roasting, begin making your bechamel sauce.
    5. In a deep skillet, melt butter over medium heat then add flour, stirring and whisking until smooth.
    6. Carefully add the milk and continue whisking until thickened, about 2-3 minutes.
    7. Season with salt and pepper and pinch of ground nutmeg.
    8. Remove from heat then add the roasted brussels sprouts to the skillet. Toss to cover brussels sprouts in the sauce.
    9. Pour the brussels sprouts into the casserole dish and smooth into an even layer.
    10. In a small bowl, mix together the garlic, parmesan, panko breadcrumbs, and olive oil. 
    11. Using your hands, evenly sprinkle the topping all over the top of the brussels sprouts.
    12. Bake for 25 minutes or until the top is browned.
    13. Remove from oven and sprinkle crispy onions on top.
    14. Let cool for 10-15 minutes before serving.
  • 18 Comments
    Julie Wampler of Table for Two Blog
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  • 1javieira says:

    This is making my mouth water! I need to make this this week…just because :)
    I just bought some “fancy” fried jalapenos last night and I just might try adding some of those to the topping.

    • Julie says:

      Omg, that would be SO good!!!

  • Krysten @freshfitkitchen says:

    Definitely making this. Mouth is watering. Omg.

    • Julie says:

      Yaasss!!!

  • Erin M. says:

    This looks amazing!!!

    • Julie says:

      Thank you!! You must try it!

  • Christina | Shock Munch says:

    Ooooooh baby, come to Momma!! This recipe looks and sounds so dang delicious! You’ve combined two of my favorite Thanksgiving side dishes, brussels sprouts and gratin! I love it!

    • Julie says:

      Thanks! I hope you make it!

  • Rachel says:

    This amazing! I am so bringing this to Thanksgiving. Do you think this be prepped ahead of time (thru step 11??) and then popped in the oven prior to eating? Or any suggestions? Thank you. Love your blog and cookbook!

    • Julie says:

      I would actually prep through steps 9. I wouldn’t mix together the breadcrumb mixture until the morning of/day of because you don’t want the panko to get soggy. I know it’ll still go in the oven to crisp up but I have a feeling it won’t crisp up as much if it’s like soaked in the olive oil.

      • Rachel says:

        Thank you!

  • Carol says:

    Looks great. One question though – I see panko on the list of ingredients but don’t see it used in the recipe. Do you add it to the parm and garlic or to the fried onions? Thanks!!

    • Julie says:

      So sorry about that! Thanks for catching it. I added it in the steps. You mix it with the parm and garlic!

      • Carol says:

        Thank you!! Planning to make this on Thursday!

  • Geri Enos says:

    Are these the Durkee crispy onions that people usually put on green bean casserole? Sounds great! Thanks😊

    • Julie Wampler says:

      Yes, they’re the same kind of crispy onions!

  • Vesna says:

    Any chance if subing the milk for coconut milk? Seems like a fairly easy recipe to “veganize”

    • Julie Wampler says:

      You could, but it may curdle and the coconut milk might yield a different taste.

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