For weeks now I’ve been sharing Carb-Conscious Thanksgiving Recipes to give my readers plenty of healthy Thanksgiving options. I like getting started early, but now I’ve already posted my Top Ten Thanksgiving Recipes and yet there’s no doubt this Easy Brussels Sprouts Gratin with Swiss and Parmesan would have made it on to that list if I’d tested the recipe sooner. But even so, it’s the weekend before Thanksgiving, and this recipe is just too amazing to save for another year.
These delicious brussels sprouts are the siblings of several other easyvegetablegratinrecipes I’ve made through the years, and any of those recipes can be assembled earlier in the day and then put in the oven to finish cooking while you carve the turkey and make the gravy. And I tested this out on my gorgeous niece Alyson who stopped by to pick up some soup, and she gave it an enthusiastic two thumbs up!
I’m not going to post many more times before Thanksgiving, so I’m going to have to count this as my Meatless Monday post for next week (on Saturday!) I do have a new recipe for turkey soup and other suggestions for turkey leftovers that I’ll be posting over the next two days, so I hope Meatless Monday fans won’t mind if they show up on the day that’s usually reserved for meatless recipes!
Brussels sprouts can be kind of dirty, so I trim the stems, cut into halves (or quarters if they’re large) and give them a good wash in the salad spinner. Be sure to spin really dry.
Put the sprouts into a small bowl and toss with 1 tablespoon olive oil, thyme, and some fresh-ground black pepper.
I like to grate my own Swiss cheese so I can get it really fine, and you don’t need more than a few ounces to make a cup of grated swiss when it’s this finely grated.
Mix together the light mayo, mayo, lemon juice, Dijon, and black pepper; then mix in the finely grated swiss to make the gratin topping.
Mist or brush a large non-stick frying pan with olive oil and heat over medium-high heat. When the pan is hot, add the brussels sprouts and cook, stirring occasionally, until the sprouts have turned bright green and are starting to brown.
Here’s how my brussels sprouts looked after 6 minutes. They’re going to cook more in the oven so keep them pretty crisp for this initial cooking.
Put sprouts into an oven-proof gratin dish.
Spread the topping mixture over the sprouts using a rubber scraper. Sprinkle the top with the coarsely-grated Parmesan.
Bake at 400F/200C for 20-25 minutes, depending on how done you like the cheese. As you can tell, I like it kind of well-done and I devoured about half of this for lunch immediately after I took these photos!
Easy Brussels Sprouts Gratin with Swiss and Parmesan
(Makes about 4 servings; recipe inspired by several other easyvegetablegratinrecipes I’ve made through the years.)
1 lb. fresh brussels sprouts, trimmed and cut into halves or quarters
1 T olive oil + a tiny bit more for misting pan
1/2 tsp. dried thyme
1 cup finely grated swiss cheese (not packed down)
4 T light mayo
2 T mayo
1 T lemon juice (I used my fresh-frozen lemon juice)
1/2 tsp. Dijon (or a little more)
fresh-ground black pepper to taste
2 T coarsely grated Parmesan cheese (not the stuff in a can!)
Preheat oven to 400F/200C (unless you are preparing the dish ahead and plan to bake it later.) Trim the stem ends from the brussels sprouts and cut each one into halves or quarters (depending on how big each one is.) Put the cut brussels sprouts into a salad spinner or colander and wash well with cold water. Spin dry very well (or let drain and blot dry with paper towels if you don’t have a salad spinner.)
Put dried brussels sprouts into a bowl and toss with 1 tablespoon olive oil, dried thyme, and a little freshly ground black pepper.
Use a hand grater to finely grate the swiss cheese until you have about a cup (not packed). Mix together the light mayo, mayo, lemon juice, Dijon, and a few grinds of black pepper, then stir in the grated cheese to make the gratin topping.
Mist or brush a large non-stick frying pan with olive oil and heat over medium-high heat until it feels hot when you hold your hand there. Add the brussels sprouts and cook, stirring occasionally, until sprouts have turned bright green and started to brown slightly, about 6 minutes. (Don’t overcook at this point; they will cook more in the oven.)
Put sprouts into a gratin dish and spread into a flat layer. Put spoonfuls of the gratin topping in several spots over the top; then use a rubber scraper to spread the topping out into a thin layer. (Don’t put it all in the middle and try to spread out; you’ll never get it spread out that much.) Sprinkle the coarsely-grated Parmesan over the top. (At this point the dish can be put in the refrigerator to be baked later. I would let it come to room temperature before you bake it, and bake slightly longer at a slightly lower temperature to be sure the center gets hot before the cheese topping is done.)
Put the dish into the preheated oven and bake 20-25 minutes, or until the top is nicely browned and the mixture is heated through. Serve hot.
I would eat for any phase of the South Beach Diet, but make this a “once-in-a-while treat” for a special occasion (like Thanksgiving!) South Beach would recommend using the light mayo (and low-fat cheese if you can find it) but other low-carb plans might prefer full-fat products.
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Brussels Sprouts Deliciousness:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)