Brussels Sprouts and Grapes au Gratin

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee

Ingredients

  • 1 pound fresh Brussels sprouts, halved
  • 1/2 cup seedless red grapes, halved
  • 1 tablespoon butter
  • 2 tablespoons arrowroot flour
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Swiss cheese
  • Grated Parmesan cheese

Directions

  1. Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes.
  3. Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

Nutrition Facts

2/3 cup: 152 calories, 8g fat (5g saturated fat), 24mg cholesterol, 180mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 8g protein.

Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee
Recipe Creator

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