Tested till perfect Scalloped Brussels Sprouts

Scalloped Brussels Sprouts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 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

Topping:

  • 1-1/2 cups 1-1/2cupsfresh bread crumbs
  • 1/2 cup 1/2cupGruyère cheese, Cheddar or Gouda cheese
  • 2 tbsp 2tbspbutter, melted
To change the number of servings, enter the number, then press "calculate". or reset

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.

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
All rights reserved. Transcontinental Media G.P. © 2014