Scalloped Brussels Sprouts
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 284 |
| pro | 15 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 21 g |
| fibre | 5 g |
| chol | 51 mg |
| sodium | 729 mg |
| % RDI: | - |
| calcium | 37% |
| iron | 14% |
| vit A | 25% |
| vit C | 117% |
| folate | 38% |
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2 lb (1 kg) Brussels sprouts
2 tbsp (25 mL) butter
1 onion, chopped
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1-1/2 cups (375 mL) shredded Gruyère cheese
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
Topping:
1-1/2 cups (375 mL) rresh bread crumbs
1/2 cup (125 mL) shredded Gruyère, Cheddar or Gouda cheese
2 tbsp (25 mL) butter, melted
Preparation:
Trim brussels sprouts; cut X in base of each. In saucepan of boiling salted 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 8-cup (2 L) casserole dish.
In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over brussels sprouts.
Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover brussels sprouts and topping; refrigerate for up to 1 day.)
Cover and bake brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.
Additional Information
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Variation:
Scalloped Brussels Sprouts and Chestnuts:
Add 1-1/2 cups (375 mL) chestnuts to the casserole with the brussels sprouts.
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