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Creamy Roasted Brussels Sprout Recipe

Creamy Roasted Brussels Sprout Recipe

Photos of Creamy Roasted Brussels Sprout Recipe

How To Make Creamy Roasted Brussels Sprout and Quinoa Gratin

Sneak some brussels sprouts to your dinner with this roasted brussels sprout recipe. It’s a gratin filled with caramelized sprouts, quinoa, and cheese.

Preparation: 20 minutes
Cooking: 25 minutes
Cool Time: 10 minutes
Total: 55 minutes



  • 2cupsvegetable broth,or water
  • 1cupquinoa,any color, rinsed under running water in a mesh sieve for a minute and drained
  • 1lbBrussels sprouts,small sprouts halved and large sprouts quartered
  • 2tbspextra-virgin olive oil
  • 1tbspdried oregano
  • tspdried thyme
  • ¾tspsalt
  • ½tspblack pepper,freshly ground
  • tspnutmeg,ground
  • red pepper flakes,pinch, optional
  • 4ozGruyère cheese,grated
  • 2ozFontina cheese,grated
  • 1cuplow-fat milk,or unsweetened plain almond milk
  • ¼cupParmesan Cheese,grated
  • ½tbspbutter,or extra-virgin olive oil
  • 1tspgarlic,pressed or minced
  • 1slicewhole wheat bread,or gluten-free bread, torn into pieces and processed into crumbs in a food processor or blender


  1. Preheat oven to 375 degrees F.

  2. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.

  3. Toss the prepared Brussels sprouts with enough olive oil to lightly coat the sprouts on all sides. Arrange in a single layer on a rimmed baking sheet and bake for about 12 to 18 minutes, until they’re starting to caramelize on the edges.

  4. Reduce the oven heat to 350 degrees F. Stir the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa. Then stir in the cheese until it’s all melted. Stir in the milk until the cheese and milk are evenly incorporated into the quinoa.

  5. Discard any burnt single Brussels sprout leaves on the pan, then stir the roasted sprouts into the quinoa. Transfer the mixture to an 8×8-inch square baking dish and sprinkle evenly with grated Parmesan.

  6. Melt the butter in a medium-sized pan over medium heat. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Sprinkle the bread crumbs over the gratin.

  7. Bake uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.


  • Calories: 269.21kcal
  • Fat: 14.05g
  • Saturated Fat: 6.16g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.52g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 22.96g
  • Fiber: 4.20g
  • Sugar: 3.26g
  • Protein: 14.26g
  • Cholesterol: 30.41mg
  • Sodium: 466.26mg
  • Calcium: 329.28mg
  • Potassium: 429.65mg
  • Iron: 2.38mg
  • Vitamin A: 114.75µg
  • Vitamin C: 48.56mg
Share your thoughts and experiences with this Creamy Roasted Brussels Sprout Recipe in the Recipe Sharing forum section. Join the discussion and let us know if you have any tips or variations to enhance this delightful dish!

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