Scalloped Brussel Sprouts
From auntybea 17 years ago
- 45 minutes to make
- Serves 8
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 shopping list
- 2 tbsp. butter shopping list
- 1 onion, chopped shopping list
- 1/4 tsp. Dried thyme shopping list
- 1/4 cup flour shopping list
- 2 cups milk, warmed shopping list
- 1 ½ cups shredded gruyere cheese shopping list
- 3/4 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- TOPPING: shopping list
- 1 ½ cups bread crumbs shopping list
- ½ cup shredded gruyere, cheddar or gouda cheese shopping list
- 2 tbsp. butter, melted shopping list
How to make it
- 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.
- 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.
- 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.)
- 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
The Rating
Reviewed by 7 people-
youre a hot one tonight ha ha ha good one
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Looks great! I love brussel sprouts.
jencathen
in loved it
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Absolutely love brussel sprouts alone, but with this preparation, they would make anyone happy.
notyourmomma
in South St. Petersburg loved it
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