Pistachio-Cranberry Brussels Sprouts Gratin

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Makes: 9 cups
  • Prep: 30 mins
  • Slow Cook: 3 hrs (low) or 1 1/2 hours (high) + 30 minutes (high)

Pistachio-Cranberry Brussels Sprouts Gratin

Directions

  1. In a Dutch oven cook Brussels sprouts, one third at a time, in boiling water for 1 minute. Use a slotted spoon to transfer to a 5- to 6-quart slow cooker.* Stir in onion, 3/4 cup of the cranberries, and the next four ingredients (through pepper). Cover and cook on low for 3 hours or on high for 1 1/2 hours.
  2. Meanwhile, in a large skillet melt butter over medium heat. Stir in panko; cook and stir 2 to 3 minutes or until golden. Cool slightly. Stir in Parmesan cheese and pistachios.
  3. If using low, turn to high. Slowly add goat cheese and cream, stirring until creamy. Top with crumb mixture. Cover and cook on high for 30 minutes more. Top with the remaining 1/4 cup cranberries.

From the Test Kitchen

*To Make Ahead:

Transfer Brussels sprouts to a large bowl; cover and chill until ready to cook.

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Nutrition Facts (Pistachio-Cranberry Brussels Sprouts Gratin)

  • Per serving:
  • 361 kcal ,
  • 22 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 64 mg chol. ,
  • 384 mg sodium ,
  • 33 g carb. ,
  • 8 g fiber ,
  • 15 g sugar ,
  • 13 g pro.
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