Chef Adam Evans continues to solidify Birmingham as a Southern food destination with his buzzed-about hotspot, Automatic Seafood. Bring a taste of Chef Adam’s kitchen to the dining room table with this hearty, comforting twist on Brussels sprouts, layered with plenty of fresh herbs, cheese, and breadcrumbs.
Brussels Sprouts Gratin
We’re into any recipe that turns a much-needed veggie into comfort food.
Ingredients
- 8 tbsp extra-virgin olive oil divided
- 2 lb Brussels sprouts trimmed and halved
- Salt and freshly ground black pepper
- 1 lb smoked slab-style bacon diced5 shallots, sliced into rounds
- 1 tsp fresh thyme leaves
- 1 cup white wine such as chardonnay, pinot gris
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 6 oz. Parmigiano Reggiano freshly grated
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350°F.
- Heat 4 tbsp oil in large sauté pan over medium-high heat. Cook Brussels sprouts in batches, cut-side down, without turning, until cut side is golden brown, 4–6 minutes. Season with ¼ tsp each salt and pepper while cooking.
- Remove, and transfer to a bowl. (Sprouts will finish cooking in the oven, so no need to fully cook at this point)
- Repeat with remaining batches, adding 2 tbsp olive oil or as needed to coat the Brussels while roasting. Set aside.
- Meanwhile, heat the remaining 2 tbsp oil in a medium-size sauté pan over medium heat. Add bacon and cook, stirring occasionally, until crispy, 8–10 minutes. Transfer bacon to a plate, leaving fat in pan; set aside.
- Reserve ¼ cup bacon fat; leave in pan.
- Return pan to medium heat; add shallots and thyme. Cook, stirring often, until shallots are tender, 3–4 minutes. Add wine to pan; increase heat to high.
- Cook, stirring often and scraping the bottom of the pan to incorporate bacon bits, until wine almost evaporates, 2–3 minutes.
- Stir in cream, mustard, butter and thyme. Reduce heat to medium; stir in two-thirds of the cheese. Season with ½ tsp each salt and pepper. Stir in reserved bacon and Brussels sprouts. Transfer to a baking dish.
- When ready to bake, toss breadcrumbs with reserved bacon fat. Season with salt and pepper. Distribute evenly over Brussels sprouts. Top with remaining cheese.
- Bake until cream bubbles and breadcrumbs turn golden brown, 20–30 minutes. Serve hot.
Notes
Serves: 6–8
Nutrition
Calories: 675kcalCarbohydrates: 19gProtein: 21gFat: 56gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 93mgSodium: 851mgPotassium: 645mgFiber: 5gSugar: 4gVitamin A: 1581IUVitamin C: 97mgCalcium: 343mgIron: 3mg
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Zoe Yarborough
Zoe is a StyleBlueprint staff writer, Charlotte native, Washington & Lee graduate, and Nashville transplant of eleven years. She teaches Pilates, helps manage recording artists, and likes to "research" Germantown's food scene.