Scalloped Brussel Sprouts |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe makes brussel sprouts palatable to brussel sprout haters! To brussel sprout lovers, it is simply delicious! I often do brussel sprouts and carrots because of the added colour from the carrots. Ingredients:
2 lb. brussel sprouts |
2 tbsp. butter |
1 onion, chopped |
1/4 tsp. dried thyme |
1/4 cup flour |
2 cups milk, warmed |
1 1/2 cups shredded gruyere cheese |
3/4 tsp. salt |
1/4 tsp. pepper |
topping |
1 1/2 cups bread crumbs |
1/2 cup shredded gruyere, cheddar or gouda cheese |
2 tbsp. butter, melted |
Directions:
1. Trim brussel sprouts; cut X in base of each. In saucepan if boiling salted water, cover and cook brussel sprouts until tender-crisp, 7 to 9 minutes. Drain and chill under cold water; press out excess water with towel. Cut in half if large; place in greased shallow 8-cup casserole dish.
2. In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle with flour, cook, stirring, for 1 minute. Add milk; cook, stirring, until thickened, 6 to 8 minutes. Remove from heat; stir in cheese, salt and pepper. Pour over brussel sprouts.
3. TOPPING: In bowl, stir together bread crumbs, cheese and melted butter (Make ahead and cover and refrigerate brussel sprouts mixture and topping separately for up to 24 hours.)
4. Cover and bake brussel sprouts mixture in 375 F oven for 30 minutes. Uncover and sprinkle with topping; bake until golden and bubbling, about 20 minutes. Serves 8
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