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Roasted Brussels Sprouts Gratin with Balsamic and Pecans
Preparation Time (minutes):
Taylor Farms Brussels Sprouts Kit
2 slices bacon
1 whole egg
2/3 cups heavy cream
1 tbsp stoneground or Dijon mustard
1 cup grated sharp cheddar
1/4 tsp salt
1/2 tsp black pepper
Preheat the oven to 425 degrees F.
Open the bag of brussels sprouts and lay them on a sheet pan or baking tray. Set the other kit ingredients aside.
Roast the sprouts in the oven for 10 minutes and then shuffle them around with a spatula. Roast for another 10 minutes.
Cook the bacon until crispy and then roughly chop into chunks. Set aside.
In a bowl combine the egg, cream, mustard, cheese, salt and black pepper. Whisk to combine well.
Once the sprouts are ready, add the balsamic and cranberries from the kit to the bottom of an oven safe dish and add the sprouts.
Place the cream mixture into a pan and heat over a medium heat stirring constantly to prevent the egg being cooked.
As soon as the mixture starts to become thicker (3-4mins) pour it over the sprouts.
Add the feta and chopped pecans from the kit over the sprouts and place back in the oven.
Bake for 10 minutes at 425 degrees F.
Garnish with the chopped bacon pieces and serve at once.
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