Brussel Sprout Casserole

Brussel Sprout Casserole is a brilliant dish for Thanksgiving and Christmas. Sprouts are not everyone’s favourite vegetable but roasted and covered in a cheesy sauce everything changes. I have served this as a side dish but also as a main dish with a simple dressed salad. Alternatively, serve with cold leftover meats for a filling meal.

Brussel Sprout Casserole

A superb side dish but also a main dish with salad or cold meats.

4.72 from 66 votes

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Course: Main Dish, Side Dish

Cuisine: British

Keyword: Brussel Sprouts, Casserole, Cheese, Dairy, Gruyere, Roast, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 People

Calories: 113kcal

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Ingredients

 

MetricImperial

• 1 lbs brussel sprouts
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tsp mustard powder English
• 1 tbsp unsalted butter
• ½ medium onion peel/finely chop
• 2 tbsp plain flour all purpose
• 1 cup milk
• ¼ cup gruyere grated/filling
• 1 tbsp olive oil
• 1/4 cup gruyere grated/topping

Instructions

• Turn on the oven and preheat to 220C/425F/Gas Mark 7
• Remove the outer leaves of the spouts, trim neatly and slice them in half.
• Add the sprouts to a ovenproof dish (Pyrex) and drizzle with the olive oil. Shake the tray to make sure they all get a coating.
  1 lbs brussel sprouts, 1 tbsp olive oil
• Season the sprouts with salt, ground black pepper and the garlic powder and shake again to cover and then place in the oven to roast for 10 minutes. Remove and turn the sprouts over and roast for a further 10 – 15 minutes.
  ¼ tsp ground black pepper, ¼ tsp garlic powder, ½ tsp salt
• Place a medium saucepan over a medium heat and add the butter. When melted, add the onions and cook/fry for 5 minutes or until translucent.
  1 tbsp unsalted butter, ½ medium onion
• Add the flour and mustard powder and stir everything together until the flour is fully combined, normally within 2 minutes.
  1 tsp mustard powder, 2 tbsp plain flour
• Gradually add the milk and continue to stir while the sauce starts to thicken, and the flour is dissolved and no flour lumps exist.
  1 cup milk
• Add ½ of the gruyere (1/4 cup) and stir everything together until totally combined.
  ¼ cup gruyere
• When the sprouts are fully roasted, remove from the oven and carefully pour the sauce over the sprouts.
• Sprinkle the other gruyere (1/4 cup) evenly over the dish.
  1/4 cup gruyere
• Put the dish back into the oven for another 15 minutes or until the cheese has melted and bubbling away.
• Remove from the oven and leave to stand for 5 minutes as it will be piping hot.
• Serve and enjoy.

Nutrition

Calories: 113kcal | Carbohydrates: 9g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 49mg | Calcium: 146mg | Iron: 1mg