As good as air fried Brussels sprouts are, sometimes it’s nice to mix things up. Introducing the Brussels Sprouts Gratin recipe. It is bursting with flavor and only takes 10 minutes of prep time to get in the oven.

Assemble everything you need before getting started. This includes the foundational ingredients, which are two pounds of Brussels sprouts that are halved, an onion, garlic cloves, prosciutto and shredded white cheddar. You’ll also want to set out ground rosemary, ground thyme, flour, salt, pepper, cooking spray, half and half, some fresh parmesan, breadcrumbs, olive oil and fresh parsley.

First, preheat the oven to 375°F. In a large bowl, combine the Brussels sprouts, onions, garlic, white cheddar, rosemary, thyme, flour, salt and pepper. Toss to thoroughly combine before coating a 9x13 inch pan with cooking spray and adding the mixture. Finish up this prep by adding the half and half and leave it to sit for a moment.

Extra note, you can meal prep with this recipe if you don’t want to eat it straight out of the oven. If so, hold off on adding the half and half, and instead, cover and keep in the fridge up to two days.

Now, in a small pan add the prosciutto and cook on medium heat until crispy. Don’t rush this part, you’ll want to render the fat consistently to create a crispy but not burnt texture. Set this aside when done.

One final step, in a small bowl, add in the breadcrumbs, olive oil and parmesan. Mix and then sprinkle over the pan of Brussels sprouts, making sure to cover thoroughly.

Throw that in the oven for 30 minutes or until nice and golden before removing. When it’s sufficiently filled the kitchen with a sensational aroma, take it out and garnish with some fresh parsley and the crispy prosciutto and it’s ready to devour.

This is such a simple recipe that takes very little time to assemble and has the potential to amaze even the pickiest eaters. Visit your local ALDI to scoop up all the ingredients and get cooking!

Prep Time: 10 minutes   |    Cook Time: 30 minutes   |    Total Time: 40 minutes   |    Servings: 8  

Ingredients:

• 2 pounds Brussels sprouts, halved    
• 1 onion, diced
• 4 cloves garlic, minced
• 4 ounces  Appleton Farms  Prosciutto, chopped
• 2 cups shredded  Specially Selected  Aged Reserve White Cheddar
• 1 teaspoon  Stonemill  Ground Rosemary
• 2 teaspoons  Stonemill  Ground Thyme
• 2 tablespoons  Baker's Corner  All Purpose Flour
• 1 teaspoon ground  Stonemill  Sea Salt Grinder
• 1/2 teaspoon ground  Stonemill  Peppercorn Grinder
• Carlini  Olive Oil Cooking Spray
• 2 cups  Countryside Creamery  Half & Half
• 1/2 cup shredded  Priano  Parmesan Cheese Wedge
• 1 cup  Chef's Cupboard  Plain Breadcrumbs
• 2 tablespoons  Carlini  Extra Virgin Olive Oil
• 2 tablespoons chopped fresh parsley

These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Heat oven to 375°.
2. In a large bowl, combine Brussels sprouts, onions, garlic, white cheddar, rosemary, thyme, flour, salt, and pepper. Toss to combine. Coat a 9x13-inch pan with cooking spray and transfer Brussels sprout mixture to pan. Pour half & half over Brussels sprouts.
3. In a small pan over medium heat, add prosciutto and cook until crispy. Set aside.
4. In a small bowl, combine parmesan breadcrumbs, and olive oil. Mix until combined and sprinkle over Brussels sprouts.
5. Bake for 30 minutes or until golden brown. Garnish with fresh parsley and crispy prosciutto.

Tip: This can be made ahead of time. Add all ingredients in step 1 besides half and half. Wrap in plastic wrap and keep in the refrigerator up to 2 days. Add half and half right before baking and continue with remaining steps

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen