Crispy Sprout and Artichoke Gratin with Lemon and Blue Cheese

Name: Rukmini Iyer Sprout and Artichoke Gratin Recipe | Easy Veg Sides
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 400g Brussels sprouts, halved; 175g jarred artichokes, roughly chopped; 1 tbsp oil from the jarred artichokes; 300ml single cream; 1 tbsp lemon juice; 100g stilton, crumbled; A good grind of black pepper; 50g panko breadcrumbs

by Rukmini Iyer from The Green Roasting Tin

With a crispy, golden brown breadcrumb topping this creamy Brussels sprout gratin is perfect for winter nights.

Vegetarian Tray Bake Family Friendly Christmas

Serves 4

Total 35 min

Prep 10 min

Cook 25 min

Easy

cornerstone-card image for Brussels Sprout

Discover more delicious Brussels Sprout recipes

From roasts to gratins to salads

Introduction from Rukmini Iyer

Not everyone shares my love for sprouts, but this might convert the most hardened sceptic. Rich artichoke is a lovely pairing in this rich, crisp gratin – perfect for a cold night.

Ingredients

400g Brussels sprouts, halved

175g jarred artichokes, roughly chopped

1 tbsp oil from the jarred artichokes

300ml single cream

1 tbsp lemon juice

100g stilton, crumbled

A good grind of black pepper

50g panko breadcrumbs

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Mix the sprouts, artichokes, oil, single cream and lemon juice together in a roasting tin, then top with the crumbled stilton, black pepper and panko breadcrumbs. Transfer to the oven and roast for 25–30 minutes, until the top is golden brown and bubbling.

Serve hot, with thinly sliced toasted sourdough alongside.

Preview