- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 4 slices bacon, cut into lardon
- ⅓ cup sliced shallot
- 3 cloves garlic, minced
- 1 tablespoon arrowroot starch
- 1 cup full fat coconut milk
- 1/3 cup chicken broth
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon nutmeg
- ¼ salt
- ¼ black pepper
- ½ cup parmesan cheese
- ½ cup gruyere cheese
- Preheat an oven to 400 degrees.
- Toss the trimmed and halved Brussels sprouts in olive oil and liberally season with salt and pepper. Transfer them to a 9×13 casserole dish and roast for 20-25 minutes until the edges start to brown and the sprouts are just tender.
- Next, make the cheese sauce. Start by cooking the bacon over medium heat in a large skillet. Cook until crispy and then remove from the skillet to drain on paper towels.
- Next, add the shallot and garlic to the skillet and cook until the shallot becomes translucent, around 3-4 minutes.
- Next, stir in the arrowroot starch until well combined and cook for 1 minute.
- Whisk in the coconut milk, chicken broth, dijon mustard, thyme, nutmeg, salt, pepper and let the sauce simmer until thickened, around 5-10 minutes.
- Lastly, stir in the shredded parmesan cheese and half of the crispy bacon. Pour the sauce evenly over the Brussels sprouts. Top with shredded gruyere cheese and remaining crispy bacon.
- Bake the casserole at 400 degrees until the cheese is melted and the sides are bubbly, around 10-15 minutes. Let the au gratin cool slightly before serving and enjoy!
Keywords: brussels sprouts au gratin, Roasted Brussels sprouts, au gratin, brussels sprouts, holiday side dish