Saucy Brussels Sprouts
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| pro | 8 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 15 g |
| fibre | 5 g |
| chol | 28 mg |
| sodium | 267 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 11 |
| vit A | 18 |
| vit C | 117 |
| folate | 34 |
Tender Brussels sprouts in a cheesy sauce is an easy make-ahead dish.
Ingredients
-
3 lb (1.5 kg) Brussels_sprouts
1/4 cup (50 mL) butter
2 onions, chopped
1/4 cup (50 mL) all-purpose_flour
2 cups (500 mL) warm milk
1-1/2 cups (375 mL) shredded old white Cheddar cheese
3/4 tsp (4 mL) ground nutmeg
1/2 tsp (2 mL) each salt and pepper
Preparation
Trim Brussels sprouts; cut X in base of each. In large saucepan of boiling water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 10-cup (2.5 L) casserole dish.
In saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 8 to 10 minutes or until softened. Stir in flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 3 to 5 minutes or until thickened. Remove from heat. Stir in half of the cheese, the nutmeg, salt and pepper; pour over brussels sprouts. (Can be prepared to this point, covered and refrigerated for up to 24 hours.)
Cover and bake in 375ºF (190ºC) oven for about 40 minutes or until bubbly. Sprinkle with remaining cheese; broil, uncovered, for about 2 minutes or until golden.
Source : © CanadianLiving.com
- Keywords : Sides; Brussels sprouts; Onions; Cheddar cheese; Boil; Bake;
Related content
-
-
Pan-Roasted Shallots with Butternut Squash and Brussels Sprouts
This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving...
-
Roasted Brussels Sprouts and Shallots
Roasting enhances the flavour of brussels sprouts. Look for similar-size ones for even cooking.
-
Shredded Maple-Mustard Brussels Sprouts
Shredding the brussels sprouts completely changes the experience of eating them. Combining them...
