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Scalloped Brussels Sprouts

By The Canadian Living Test Kitchen

Tested till perfect

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Scalloped Brussels Sprouts

This recipe makes 8 servings

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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

Ingredients

  • 2 lb Brussels sprouts
  • 2 tbsp butter
  • 1 onion, chopped
  • 1/4 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1-1/2 cups shredded Gruyère cheese
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • Topping:
  • 1-1/2 cups fresh bread crumbs
  • 1/2 cup Gruyère cheese, Cheddar or Gouda cheese
  • 2 tbsp 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 :

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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