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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!
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5 from 9 votes

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!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 2 pounds (907 g) brussels sprouts sliced in half

For the bechamel sauce:

  • 4 tablespoons (56 g) unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ⅔ cup (394 ml) whole milk room temperature
  • Salt and pepper to taste
  • Pinch ground nutmeg

For the garlic crumble and crispy onion topping

  • 3 cloves of garlic minced
  • 3 tablespoons grated parmesan cheese
  • 1 cup (60 g) panko breadcrumbs
  • ¼ cup (59 ml) olive oil
  • 1 cup (236 g) or more definitely more crispy onions

Instructions

  • Preheat oven to 400 °F (204 °C) and place brussels sprouts onto a nonstick baking sheet. Drizzle olive oil all over then season with salt.
    2 pounds brussels sprouts
  • Roast for 20 minutes. Remove then set aside. Turn down the oven to 375 °F (191 °C)
  • Have on hand a 2 or 3 quart casserole dish.
  • While the brussels sprouts are roasting, begin making your bechamel sauce.
  • In a deep skillet, melt butter over medium heat then add flour, stirring and whisking until smooth.
    4 tablespoons unsalted butter, 3 tablespoons all-purpose flour
  • Carefully add the milk and continue whisking until thickened, about 2-3 minutes.
    1 2/3 cup whole milk
  • Season with salt and pepper and pinch of ground nutmeg.
    Pinch ground nutmeg, Salt and pepper
  • Remove from heat then add the roasted brussels sprouts to the skillet. Toss to cover brussels sprouts in the sauce.
  • Pour the brussels sprouts into the casserole dish and smooth into an even layer.
  • In a small bowl, mix together the garlic, parmesan, panko breadcrumbs, and olive oil. 
    3 cloves of garlic, 3 tablespoons grated parmesan cheese, 1/4 cup olive oil, 1 cup panko breadcrumbs
  • Using your hands, evenly sprinkle the topping all over the top of the brussels sprouts.
  • Bake for 25 minutes or until the top is browned.
  • Remove from oven and sprinkle crispy onions on top.
    1 cup or more
  • Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1 Serving | Calories: 311 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 22 g | Fiber: 4 g | Sugar: 5 g

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