Brussel Sprout Casserole
User Reviews
5
Brussel Sprout Casserole
Description
The recipe begins by halving and trimming Brussels sprouts, then seasoning them with olive oil, salt, pepper, and garlic powder before roasting at high heat to achieve tenderness and slight browning. Meanwhile, a sauce is prepared by sautéing finely chopped onions in butter, then stirring in flour and mustard powder to form a roux. Milk is gradually added to thicken the sauce, which is then enriched with grated gruyere cheese.
Once the sprouts are roasted, the cheese sauce is poured over them in a baking dish. Additional gruyere cheese is sprinkled on top, and the casserole returns to the oven until the cheese melts and becomes bubbly. The resulting dish offers a combination of tender caramelized sprouts and a creamy, flavorful cheese topping.
This casserole pairs well as a hearty vegetable side for meals and can be stored refrigerated for up to three days. Substitutions include alternative cheeses like cheddar, plant-based milks, or gluten-free flours to accommodate dietary preferences while maintaining cohesion and flavor.
Ingredients
- 1 pound Brussels sprouts trimmed and cut in half
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon butter
- ¼ cup onion finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 cup milk fat free
- ½ cup gruyere cheese grated and divided
Instructions
- Preheat the oven to 425°F.
- Place brussel sprouts on an 8 x 11 rimmed baking dish, drizzle with olive oil and season with salt, pepper and garlic powder. Toss to coat evenly, and then roast until golden brown, about 20-25 minutes, tossing halfway through.
- In a small saucepan over medium heat, melt the butter. Add the onions and cook until translucent, about 3-5 minutes. Add the flour and mustard powder and stir until the flour dissolves, about 1-2 minutes. Slowly pour the milk and stir with a wooden spoon until the sauce thickens. Add ¼ cup gruyere cheese and stir until well blended.
- When the brussel sprouts are done roasting, pour the sauce over the brussel sprouts. Sprinkle remaining gruyere cheese on top.
- Return the brussel sprouts to the oven and cook until the cheese is melted and bubbly, about 15 more minutes. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can substitute plant-based milk for regular milk if preferred.
- Gruyere cheese can be substituted with cheddar or any cheese you like.
- For a gluten-free version, use an all-purpose gluten-free flour or almond flour in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 284mg | 12% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 65mg | 72% |
| Calcium | 193mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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