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Brussels sprouts gratin with quinoa, bacon, and dried cranberries, topped with maple-butter breadcrumbs and pine nuts.
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4.67 from 6 votes

Brussels Sprouts Gratin with Quinoa

 One-dish vegetarian gratin of shaved Brussels sprouts and quinoa, perfect for a casual dinner party side dish or vegetarian main dish on a cold winter night.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Vegetable Main or Side
Cuisine: American, French
Keyword: Brussels sprouts gratin
Servings: 8 -10
Calories: 222kcal
Author: The Wimpy Vegetarian


Brussels Sprouts

  • 5 slices of bacon optional
  • 2 pounds Brussels sprouts hard stem bottoms trimmed
  • 1 cup dried cranberries
  • 1 cup cooked quinoa
  • 1 cup vegetable broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt

Gratin Topping

  • 3 tablespoons unsalted butter melted
  • 1 tablespoon maple syrup
  • 1 1/2 cups Panko style bread crumbs
  • 1/4 cup pine nuts
  • 1/4 teaspoon kosher salt


  • Preheat oven to 350º F.

Brussels Sprouts

  • Fry up the bacon, if using, in a large skillet and drain on a paper towel, reserving 2 tablespoons of the bacon grease.
  • Thinly slice the Brussels sprouts using the slicing disc of a food processor. You can also use a mandoline or slice them by hand, but it will take much longer, and the slices are unlikely to be as thin and evenly sliced as with the food processor. Dump into a large bowl and add the cranberries and cooked quinoa.
  • Heat up 2 tablespoons of the bacon grease, or butter if not using bacon, and add the broth, whipping cream, mustard, celery salt, kosher salt and pepper. Whisk and heat just until starting to simmer. Add in half of the shredded Brussels sprouts and carefully turn to coat using tongs. Sauté for 5 minutes and return to the bowl with the remaining Brussels sprouts. Toss thoroughly and scrape the mixture to a shallow baking pan (I used a 9" X 11" pan). Spread in an even layer.

Gratin Topping

  • Stir the melted butter and maple syrup together in a small bowl. Place the bread crumbs, pine nuts, and salt in a small bowl and toss with the melted butter and maple syrup until the crumbs are well-coated . Spread evenly over the Brussels sprouts.
  • Bake the gratin until the topping is golden brown. This should take about 45 minutes at sea level and 1 hour at high altitude (6000-7000 feet). Rotate the pan half-way through to promote an even browning.
  • Serve warm.


I've made this with and without bacon, and my family prefers it with. But please feel free to substitute vegan "bacon pieces" or eliminate altogether. Use 2 tablespoons butter in place of the bacon grease for mixing with the broth, whipping cream, maple syrup, etc. 
A great substitution for bacon is caramelized onions.
The calorie calculation does not include bacon.


Calories: 222kcal