What are the main ingredients in Creamy Bacon & Brussel Sprouts Gratin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Creamy Bacon & Brussel Sprouts Gratin?

Calories: 1152, Carbs: 57 grams, Fat: grams, Protein: 43.8 grams, Sugar: 16.8 grams, Salt: 86 grams

How do I prepare Creamy Bacon & Brussel Sprouts Gratin?

THE GREAT GRATIN!: Plate up a hearty helping of the bacon & brussel sprout gratin. Side with the roasted carrot & toasted almond salad. Sprinkle over the chopped parsley. Enjoy, Chef! ROASTED CARROTS: Preheat the oven to 200°C. Spread out the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. GOLDEN ALMONDS & CRUMB: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the breadcrumbs and fry for 1-2 minutes until golden, shifting occasionally. Remove from the heat and add the grated cheese. Mix until fully combined and remove from the pan. MY HEART SPROUTS FOR YOU: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halved brussels sprouts and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and season to taste. GET IT TOGETHER!: Return the pan to a medium heat with a drizzle of oil. When hot, add the chopped bacon and the diced onion and fry for 4-5 minutes until the onion is soft and the bacon is browned, shifting occasionally. Remove from the heat and add the crème fraîche, the cream, the charred brussel sprouts, the mustard, seasoning, and 80ml of warm water. Mix until fully combined. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake for 8-10 minutes until the cheese is melted. CRUNCHY SALAD: In a bowl, combine the roasted carrots, the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.

What should be prepared from my kitchen to make Creamy Bacon & Brussel Sprouts Gratin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Creamy Bacon & Brussel Sprouts Gratin

Name: Creamy Bacon & Brussel Sprouts Gratin
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

This soul-warming creamy bacon and charred brussel sprout gratin hits the spot every time! Creamy, crispy, warm and delicious. Perfectly sided with a roasted carrot, green leaves and toasted golden almond flakes. Have we convinced you yet?

Creamy Bacon & Brussel Sprouts Gratin

with a roasted carrot & flaked almond salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Brussels Sprouts
Carrot
Creme Fraiche
Flaked Almonds
Fresh Cream
Fresh Parsley
Grated Italian-style Hard Cheese
Green Leaves
Onion
Onions
Panko Breadcrumbs
Streaky Pork Bacon
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Creamy Bacon & Brussel Sprouts Gratin

Serves 1

ROASTED CARROTS
Preheat the oven to 200°C. Spread out the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GOLDEN ALMONDS & CRUMB
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the breadcrumbs and fry for 1-2 minutes until golden, shifting occasionally. Remove from the heat and add the grated cheese. Mix until fully combined and remove from the pan.
MY HEART SPROUTS FOR YOU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halved brussels sprouts and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and season to taste.
GET IT TOGETHER!
Return the pan to a medium heat with a drizzle of oil. When hot, add the chopped bacon and the diced onion and fry for 3-4 minutes until the onion is soft and the bacon is browned, shifting occasionally. Remove from the heat and add the crème fraîche, the cream, the charred brussel sprouts, the mustard, seasoning, and 50ml of warm water. Mix until fully combined. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake for 8-10 minutes until the cheese is melted.
CRUNCHY SALAD
In a bowl, combine the roasted carrots, the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
THE GREAT GRATIN!
Plate up a hearty helping of the bacon & brussel sprout gratin. Side with the roasted carrot & toasted almond salad. Sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 120g
Flaked Almonds - 10g
Panko Breadcrumbs - 50ml
Grated Italian-style Hard Cheese - 50ml
Brussels Sprouts - 100g
Streaky Pork Bacon - 4 strips
Onion - 1
Crème Fraîche - 30ml
Fresh Cream - 65ml
Wholegrain Mustard - 5ml
Green Leaves - 20g
Fresh Parsley - 4g

Download the Recipe

Serves 2

ROASTED CARROTS
Preheat the oven to 200°C. Spread out the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GOLDEN ALMONDS & CRUMB
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the breadcrumbs and fry for 1-2 minutes until golden, shifting occasionally. Remove from the heat and add the grated cheese. Mix until fully combined and remove from the pan.
MY HEART SPROUTS FOR YOU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halved brussels sprouts and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and season to taste.
GET IT TOGETHER!
Return the pan to a medium heat with a drizzle of oil. When hot, add the chopped bacon and the diced onion and fry for 4-5 minutes until the onion is soft and the bacon is browned, shifting occasionally. Remove from the heat and add the crème fraîche, the cream, the charred brussel sprouts, the mustard, seasoning, and 80ml of warm water. Mix until fully combined. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake for 8-10 minutes until the cheese is melted.
CRUNCHY SALAD
In a bowl, combine the roasted carrots, the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
THE GREAT GRATIN!
Plate up a hearty helping of the bacon & brussel sprout gratin. Side with the roasted carrot & toasted almond salad. Sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 240g
Flaked Almonds - 20g
Panko Breadcrumbs - 100ml
Grated Italian-style Hard Cheese - 100ml
Brussels Sprouts - 200g
Streaky Pork Bacon - 8 strips
Onion - 1
Crème Fraîche - 60ml
Fresh Cream - 125ml
Wholegrain Mustard - 10ml
Green Leaves - 40g
Fresh Parsley - 8g

Download the Recipe

Serves 3

ROASTED CARROTS
Preheat the oven to 200°C. Spread out the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GOLDEN ALMONDS & CRUMB
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the breadcrumbs and fry for 1-2 minutes until golden, shifting occasionally. Remove from the heat and add the grated cheese. Mix until fully combined and remove from the pan.
MY HEART SPROUTS FOR YOU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halved brussels sprouts and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and season to taste.
GET IT TOGETHER!
Return the pan to a medium heat with a drizzle of oil. When hot, add the chopped bacon and the diced onion and fry for 5-6 minutes until the onion is soft and the bacon is browned, shifting occasionally. Remove from the heat and add the crème fraîche, the cream, the charred brussel sprouts, the mustard, seasoning, and 120ml of warm water. Mix until fully combined. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake for 10-12 minutes until the cheese is melted.
CRUNCHY SALAD
In a bowl, combine the roasted carrots, the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
THE GREAT GRATIN!
Plate up a hearty helping of the bacon & brussel sprout gratin. Side with the roasted carrot & toasted almond salad. Sprinkle over the chopped parsley. Enjoy, Chef!

Carrot - 360g
Flaked Almonds - 30g
Panko Breadcrumbs - 150ml
Grated Italian-style Hard Cheese - 150ml
Brussels Sprouts - 300g
Streaky Pork Bacon - 12 strips
Onions - 2
Crème Fraîche - 85ml
Fresh Cream - 170ml
Wholegrain Mustard - 15ml
Green Leaves - 60g
Fresh Parsley - 12g

Download the Recipe

Serves 4

ROASTED CARROTS
Preheat the oven to 200°C. Spread out the carrot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GOLDEN ALMONDS & CRUMB
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, add the breadcrumbs and fry for 1-2 minutes until golden, shifting occasionally. Remove from the heat and add the grated cheese. Mix until fully combined and remove from the pan.
MY HEART SPROUTS FOR YOU
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the halved brussels sprouts and fry for 5-6 minutes until charred, shifting occasionally. Remove from the pan and season to taste.
GET IT TOGETHER!
Return the pan to a medium heat with a drizzle of oil. When hot, add the chopped bacon and the diced onion and fry for 5-6 minutes until the onion is soft and the bacon is browned, shifting occasionally. Remove from the heat and add the crème fraîche, the cream, the charred brussel sprouts, the mustard, seasoning, and 150ml of warm water. Mix until fully combined. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake for 10-12 minutes until the cheese is melted.
CRUNCHY SALAD
In a bowl, combine the roasted carrots, the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
THE GREAT GRATIN!
Plate up a hearty helping of the bacon & brussel sprout gratin. Side with the roasted carrot & toasted almond salad. Sprinkle over the chopped parsley. Enjoy, Chef!