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.

Course Vegetable Main or Side

Cuisine American, French

Keyword Brussels sprouts gratin

Prep Time 20

Total Time 1 20

Servings -10

Calories 349.2kcal

Author Susan Pridmore

Equipment

9" X 11" casserole dish
Chef's knife
Medium skillet
tongs
Food Processor optional for slicing the Brussels sprouts
Large bowl
Small skillet to make the browned butter breadcrumbs

Ingredients

Brussels Sprouts

1 large yellow onion, thinly sliced
4 tablespoons unsalted butter, divided
1 cup cooked quinoa
2 pounds Brussels sprouts hard stem bottoms trimmed
1 cup dried cranberries
1 cup vegetable broth
½ cup heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon celery salt
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
1 ½ cups browned butter breadcrumbs

Instructions

Preheat oven to 350º F and butter a casserole dish.
Peel and slice a large yellow onion in half around its middle. Thinly slice. Melt 2 tablespoons of the butter in a medium-large skillet over medium heat and add the onion slices all at once. Use tongs to toss a bit in the butter.
After a few minutes, the onions will relax into the skillet. Reduce the heat to medium-low and sauté the onions until lightly browned without moving them around much if at all. Once they begin to brown, toss them in the skillet, and allow them to further brown. They brown best when they aren't moved around the skillet very often.
Continue to cook until the onions are caramelized a deep brown. This can take as long as one hour when cooked slowly. Alternatively keep the stovetop burner on medium, but keep your eye on the onions as they'll may burn.
If you don't have any cooked quinoa on hand, rinse some quinoa seed and set it on the stove to simmer. Follow these directions for my best cooked quinoa.
Thinly slice the Brussels sprouts using the slicing disc of a food processor or slice them thicker using a sharp chef's knife.
Dump into a large bowl and add the cranberries, caramelized onions, and cooked quinoa.
Melt 2 tablespoons of the butter in the same medium skillet used to caramelize the onions and add the broth, whipping cream, mustard, celery salt, kosher salt and pepper. Whisk and heat just until starting to simmer. Pour over the Brussels sprouts quinoa mixture and toss to completely coat.
Pile the mixture into the buttered casserole dish and spread in an even layer.
Bake the gratin until the Brussels sprouts are tender, about 45 minutes.
Make the browned butter breadcrumbs and spread over the top of the Brussels sprouts for a nice crunch before serving.
Or toss Panko breadcrumbs in melted butter, salt and pepper and spread over the Brussels sprouts before sliding into the oven.
Serve warm.

Nutrition