Brussels Sprouts Gratin Recipe

Name: Brussels Sprouts Gratin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 slices bacon or veggie bacon, diced; 1 shallot, minced; 1 Tbsp margarine (or butter); 1/2 tsp salt; 1/2 tsp freshly ground pepper; 2 Tbsp flour; 1 cup Silk Unsweetened Cashewmilk; Pinch of red pepper flakes, optional; 1/2 cup shredded Gruyere, Manchego or non-dairy cheddar cheese; 1/2 cup panko bread crumbs; 2 tsp melted margarine (or butter); 1/4 cup grated Parmesan or non-dairy Parmesan

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 slices bacon or veggie bacon, diced
1 shallot, minced
1 Tbsp margarine (or butter)
1/2 tsp salt
1/2 tsp freshly ground pepper
2 Tbsp flour
1 cup Silk Unsweetened Cashewmilk
Pinch of red pepper flakes, optional
1/2 cup shredded Gruyere, Manchego or non-dairy cheddar cheese
1/2 cup panko bread crumbs
2 tsp melted margarine (or butter)
1/4 cup grated Parmesan or non-dairy Parmesan

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 6 servings

Instructions

Preheat oven to 400°F. Lightly grease a 4-cup baking dish.
Place Brussels sprouts in a pot of boiling, salted water. Return to a boil, reduce heat and simmer until sprouts are tender, about 8 minutes. Drain.
In a saucepan, sauté bacon, shallot and margarine until bacon is cooked and shallot is soft.
Add salt, pepper and flour. Cook for 2 minutes, stirring occasionally.
Add Silk and simmer for 3-5 minutes, until mixture thickens.
Remove from heat and stir in red pepper flakes, cheese and Brussels sprouts.
Spoon into prepared baking dish.
In a separate bowl, combine bread crumbs, melted margarine and Parmesan. Sprinkle over sprouts and bake for 20-25 minutes, until bread crumbs are lightly browned and gratin is bubbling.