Hi friends! I’m popping in today to share a delicious recipe that I recently tried out! I initially found One of my 2017 resolutions is to not only eat healthier, but to specifically eat more green veggies! Brussels sprouts used to be my BIGGEST enemy and one of my least favorite foods until I tried them roasted. In my opinion, boiled brussels sprouts are nasty, but stick em in the oven and they are SO good. They lose the bitter taste they have while raw/boiled and get this tasty crispy outer layer.
This recipe takes that goodness to the next level and is so creamy and rich you would swear it’s decadent, when really it’s under 140 calories serving and full of veg! Yum.
This recipe initially included half and half and tons of cheese, but I replaced the half and half with 2% milk and scaled back the cheese so it wasn’t so overwhelming. The whole casserole dish was DEVOURED by my family and got rave reviews by everyone (which is saying something since my sister is an incredibly picky pescatarian and my dad is all about the steak and potato life).
Make this! It will become your new favorite veggie side dish :).
The original, un-changed recipe can be found here.
- 2 cups brussels sprouts, halved
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ cup flour
- 2 cups 2% milk
- 1 cup gruyere cheese, grated
- Preheat oven to 375.
- Fill a large pot with water and bring it to a boil. Add the brussels sprouts and cook for 5-6 minutes until slightly tender. Drain the water from the pot and run the brussels sprouts under cool water to stop the cooking process. Pat the brussels sprouts as dry as possible.
- While the brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the whole milk and cook for 5-6 minutes or until thickened, whisking to remove any flour clumps.
- Remove the saucepan from the heat and stir in ½ of the gruyere cheese. Stir until melted and season with salt and pepper.
- Pour the gruyere mixture over brussels sprouts and stir till they are evenly coated. Add the mixture to a large baking dish and sprinkle the remaining cheese on top. Bake for 20-25 minutes until nicely browned (I broiled the dish for the last 1-2 minutes).