Wednesday, June 25, 2014

Brussels Sprouts Gratin

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I'm very aware that a lot of people are adverse to Brussels sprouts. And you know how to get over that adversity? Cheese. Lots and lots of cheese. For this recipe, you make a basic cheese sauce, douse the Brussels sprouts in it, then bake it to crispy perfection. The sauce is creamy and masks some of the Brussels sprouts flavor (just in case you're not into it). The two together are a winning combination for both Brussels sprouts lovers and non-lovers. Enjoy!

Printable Recipe

  • 1 1/2 pounds of Brussels sprouts
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 1/2 cups reduced-fat milk
  • 1 cup Parmesan cheese, grated
  • 1/2 tsp. salt
  • 1/4 cup light mayo
  • Black pepper, to taste
Preheat oven to 350 degrees F.

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves.

Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain and set aside.

In large pan melt butter. Add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.

Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.

Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.

Source: Adapted from The White on Rice Couple

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