Cheesy Brussels Sprout Casserole
Ingredients
The Brussels Sprouts
-
2
pounds
Brussels sprouts, trimmed and halved
-
1
tablespoon
avocado oil
-
½
teaspoon
sea salt
-
¼
teaspoon
freshly ground black pepper
The Topping
-
2
tablespoons
butter
-
½
cup
coarsely chopped walnuts
-
½
cup
panko breadcrumbs
The Casserole
-
2
tablespoons
butter
-
2
teaspoons
minced garlic
-
2
tablespoons
all-purpose flour
-
1 ½
cups
half and half
-
4
ounces
Gruyere cheese, shredded (divided)
-
2
ounces
Parmesan cheese, shredded
-
¼
teaspoon
cayenne pepper
Instructions
- Preheat the oven to 425° F and spray a 13 x 9-inch baking dish with cooking spray.
- Toss the Brussels sprouts with avocado oil, salt, and pepper, then arrange them in the prepared dish.
- Bake for 30 minutes, tossing halfway through.
- While the Brussels sprouts are baking, melt butter in a medium saucepan and add breadcrumbs and walnuts, cooking until fragrant and lightly browned.
- Transfer the breadcrumb mixture to a bowl.
- In the same saucepan, melt the remaining butter, add garlic, and cook for 30 seconds.
- Add flour and cook for 3 to 4 minutes, then gradually whisk in half and half, bringing the mixture to a simmer and cooking until it thickens.
- Stir in 2 ounces of Gruyere and Parmesan until melted, then add cayenne pepper and season to taste.
- Pour the cheese sauce over the roasted Brussels sprouts, sprinkle with remaining Gruyere, and top with the breadcrumb mixture.
- Bake for an additional 15 minutes until golden brown, then allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
8
Calories
331
Total fat
24g
Total carbohydrates
18g
Total protein
14g
Sodium
489mg
Cholesterol
51mg
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