Broccoli & Brussels Sprout Gratin

When it’s Sunday, and you have a questionable head of broccoli in your fridge, and some delectable Brussels sprouts from the market on hand, but you don’t want to make soup… what do you make? Broccoli & Brussels Sprout Gratin, of course!

Cheesy, garlicky, and oh so tasty; this dish whips up in minutes.

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Broccoli & Brussels Sprout Gratin

Serves 4, as a side dish


  • 1/2 head broccoli, cut into florets
  • 1/2 lb. Brussels sprouts, trimmed & halved
  • 1 cloves garlic, grated
  • 1/4 cup sundried tomatoes (in oil), sliced
  • 1 Tbsp sundried tomato oil
  • A good pinch of coarse salt, and freshly cracked black pepper
  • 1/2 cup Parmigiano reggiano, grated


Preheat oven to 400F.

Combine broccoli, Brussels sprouts, sundried tomatoes, oil, garlic, S & P together in a large bowl. Toss into a square baking dish and bung in the oven for 20 minutes. Remove and grate cheese on top – throw back into the oven for 5 – 10 minutes or until all melted and golden.

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I combined this with some crispy skinned salmon and a to-die-for celeriac purée (recipe to come).




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