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Creamy Brussels Sprout Gratin


  • 100g Brussels Sprouts
  • 1 garlic clove, peeled and minced
  • 70ml double cream
  • 30g (large handful) breadcrumbs, made from a stale crusty loaf
  • Handful of grated Gruyere cheese
  • Nutmeg
  • Salt & pepper
  • 0 : 20

    Pre-heat the BBQ for 3-4 minutes with the lid on, over a medium-low heat.

    Trim and half the brussels sprouts, then add them to a Tapas Dish with 2 tbsp warm water. Place on the BBQ Grid and cook for 2-3 minutes.

    Drain any excess water then add the garlic, cream and season with salt and pepper.

    Top with the breadcrumbs, gruyere and a grate of fresh nutmeg then bake on the BBQ with the lid on for around 12-15 minutes until bubbling.