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Brussels Sprouts Gratin
Chef Adam Evans
Automatic Seafood, Birmingham, Alabama

Chef Adam Evans continues to solidify Birmingham as a Southen food destination with his buzzed-about hotspot, Automatic Seafood. This November, we can bring a taste of Chef Adam’s kitchen onto the dining room table this Thanksgiving. We’re into any recipe that turns a much-needed veggie into comfort food.

brussels sprouts gratin

Brussels Sprout Gratin | Image: Automatic Seafood

brussels sprouts gratin

Brussels Sprouts Gratin

Chef Adam Evans
We’re into any recipe that turns a much-needed veggie into comfort food.
5 from 1 vote
Course Main
Cuisine American


  • 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


  • 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.


Serves: 6–8
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