Ingredients: |
Ingredients: 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
1/4 tsp kosher salt
black pepper, to taste
olive oil spray
1/2 tbsp butter
1/3 cup chopped shallots
2 tsp all purpose flour
3/4 cup fat free milk
1/4 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
2 oz grated Gruyere cheese, divided (or shredded Italian cheese)
|
Directions: |
Directions:Preheat oven to 400º. Spray an 8"x12" gratin dish or casserole with olive oil Add the brussels sprouts and season with salt and pepper Spray ore olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until too is lightly browned and bubbly. |
Personal
Notes: |
Personal
Notes: Gruyere cheese is probably awesome, but if you don't have it, use something else. I use the shredded Italian cheese in the bag and it was great. I also didn't have fat-free milk, and regular was fine. I also buy freeze dried shallots from Penzey's Spices so I always have them on hand. This recipe sounded complicated to me, but it was super-easy and the results were great!
|
This recipe for Brussels Sprouts Gratin is from