Brussel Sprout Casserole Recipe
Easy Brussel sprout casserole recipe made with fresh Brussel sprouts lightly roasted and baked with a creamy parmesan cheese sauce.
Servings: 4 servings
Equipment
Ingredients
- 1 pound brussel sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon unsalted butter
- ½ small onion minced
- 1 tablespoon all-purpose flour
- 1 teaspoon mustard powder
- 1 cup whole milk
- ½ cup parmesan cheese divided
Instructions
- Preheat the oven to 425°F.
- Place brussel sprouts in a 8 x 11 casserole dish, drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat evenly, and then bake until tender, about 10-15 minutes, depending on the size of your brussels, tossing halfway through.
- In a small saucepan over medium heat, melt the butter. Add the onions and cook until translucent, about 5 minutes. Add the flour and mustard powder and stir until the flour dissolves, about 1-2 minutes. Slowly pour the milk and stir with a wooden spoon until the sauce thickens. Turn off the heat, add ¼ cup parmesan cheese and stir until well blended.
- When the brussel sprouts are done roasting, pour the sauce over the brussel sprouts. Sprinkle the remaining parmesan cheese on top.
- Return the brussel sprouts to the oven and cook until the cheese is melted and bubbly, 10- 15 more minutes. Serve immediately.
Video
Notes
- My Top Tip: Remove the outer leaves of the sprouts before roasting them. These leaves can be dry and tough, so just peel them off before you cut the brussel sprouts in half.
- Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge.
- Freezing: Let the casserole cool completely before wrapping the dish in foil and placing it in a freezer bag. It will keep well for up to 2 months and can be thawed in the fridge overnight before reheating.
- Instead of regular milk, you can use any unsweetened plant-based milk.
- Instead of gruyere cheese, you can use shredded cheddar cheese or another one you like.
- To make this gluten-free, use an all-purpose gluten-free flour mix. You can also substitute with almond flour.
Nutrition
Serving: 0.25lb | Calories: 210kcal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 562mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1151IU | Vitamin C: 97mg | Calcium: 240mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
