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Roasted Sprouts Gratin

You will need

  • 900g/2lb Brussels sprouts, trimmed
  • 20g or 1 tbsp butter
  • 4 tsp oil
  • 150g/5oz lardons or bacon cubes
  • 20g/¾oz flaked almonds
  • 400ml heavy cream
  • 2½ tsp lemon juice
  • 5 tbsp almond flour
  • 4 tbsp Parmesan
  • salt and white pepper
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Nutrition per serving

245 kcal
25 mins


Perfect for Christmas or just a fancy midweek dinner, this roasted sprouts gratin will keep everyone happy – bacon, cream, almonds and parmesan make for a luscious accompaniment to ANY meat!

It only takes 25 minutes from start to finish and is absolutely delicious 😉


Natasha 🎇



  1.  Firstly, preheat the oven to 200C/180C.Then place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
  2. Next, place the butter and oil into a wide frying pan over a medium heat.
  3. Add the bacon lardons and almonds and gently fry for 3-4 minutes, until lightly browned.
  4. Then add the sprouts and fry for a further 2-3 minutes, stirring constantly
  5. Pour in the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
  6. Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
  7. Mix the ground almonds, flaked almonds and Parmesan together in a bowl, then sprinkle evenly over the top of the sprout mixture.
  8. Lastly, place into the oven and bake for 20 minutes, until the top is golden-brown and the cream visibly boiling.

Nutrition Information

This recipe makes 8 servings as they are very filling!