Brussels Sprouts Casserole
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 52
- Sodium
- 692
- Total: 55 min
- Active: 35 min
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, quartered at the root end (or halved if small)
4 tablespoons unsalted butter
2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
3 cloves garlic, sliced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup grated Parmesan
2 teaspoons Dijon mustard
Zest of 1 lemon
2 cups crispy onions, such as French's
Directions
- Preheat the oven to 400 degrees F.
- Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
- Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.