After making the Brussels Sprout Salad I’m left with almost a whole pound of sprouts to find another use for.
I took my discarded sprouts, cut the stems off each one & sliced them in quarters.
You can maximize your time in this recipe by sautéing a couple cloves of garlic, a quarter of a white onion, and EVOO while you’re picking apart your sprouts.
After your root vegetables are done caramelizing, you’ll add them on top of your chopped sprouts in a pie pan.
Your oven should be heating up to 400 while you make a Sriracha cream sauce. It’s simple: 1/2 c. of half&half and Sriracha to taste.
I did about 1 T. which ended up just being a hint of spice that didn’t overpower the rest of the dish. You can adjust the amount depending on how spicy you’d like it. You can always add more later! Yum!
You’ll drizzle your cream sauce over your vegetables in the pie pan, top with a handful of shredded white cheddar cheese, and (my favorite part!) crushed sweet potato chips.
Most gratin recipes will call for some sort of breadcrumbs but I decided to go with a gluten-free option of crushing a handful of sweet potato chips in a zip-loc bag and using that instead.
Finish off your gratin with a drizzle of EVOO and bake for 10 minutes or until the top starts to bubble and brown.
It’s hard to believe that 1) you’re eating brussels sprouts and you LIKE IT! and 2) this is a low-carb, gluten-free vegetable side dish.
I think I just might make it again this afternoon!