Scalloped Brussels Sprouts Scalloped Brussels Sprouts

Author: Canadian Living

  • Portion size 8 servings


Topping :


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.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 729 mg
  • Protein 15 g
  • Calories 284.0
  • Total fat 17 g
  • Cholesterol 51 mg
  • Saturated fat 10 g
  • Total carbohydrate 21 g


  • Iron 14.0
  • Folate 38.0
  • Calcium 37.0
  • Vitamin A 25.0
  • Vitamin C 117.0
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Scalloped Brussels Sprouts