Tested till perfect Scalloped Brussels Sprouts

Scalloped Brussels Sprouts

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbBrussels sproutBrussels sprouts
  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupsmilk
  • 1-1/2 cups 1-1/2cupsshredded Gruyère cheese
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper


  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
  • 1/2 cup 1/2cupGruyère cheese, Cheddar or Gouda cheese
  • 2 tbsp 2tbspbutter, melted
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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 :

Scalloped Brussels Sprouts and Chestnuts:
Add 1-1/2 cups (375 mL) chestnuts to the casserole with the brussels sprouts.

Nutritional Information Per Serving: about

cal 284 pro 15g total fat 17g sat. fat 10g
carb 21g fibre 5g chol 51mg sodium 729mg

% RDI:

calcium 37 iron 14 vit A 25 vit C 117
folate 38
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