Brussels sprout gratin
We can't think of a better seasonal side to enjoy over the Christmas period that this blue cheese sprout gratin recipe, from Riverford.
When you choose organic dairy products, you're opting for a farming system that raises truly-free range animals to the highest welfare standards. Our small switches together this Christmas, can really start to make a world of difference!
Serves 4, prep 10 mins, cook 50 mins
- 500g brussels sprouts, trimmed & outer leaves removed
- 2 red onions, peeled & cut lengthways into 6-8 wedges with the root intact
- a few thyme sprigs
- olive oil
- 100g blue cheese eg. Cropwell Bishop Stilton or Caws Cenarth perl las blue
- 25g dried breadcrumbs (ideally panko for added crunch)
Preheat the oven to 190˚C.
Toss the onions in a baking dish with the thyme sprigs and just enough oil to coat.
Season with salt and pepper and roast for 15 mins.
Meanwhile, bring a pan of water to the boil. Add the sprouts and cook for 4 mins. Drain, then toss with the onions.
Roast for 15-20 mins, until the sprouts are just starting to crisp up a little.
Crumble over the blue cheese and sprinkle with the breadcrumbs. Roast for 10-15 mins, until the breadcrumbs are golden. Tuck in and enjoy!