A creamy Brussels sprouts casserole is a delightful accompaniment to any holiday meal.
Divide between 2 baking sheets and spread in an even layer.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.
Add flour, salt and pepper; cook, stirring, for 1 minute more.
Add milk and continue to stir, scraping up any browned bits.
Remove from the heat.
(See Tips)
When the Brussels sprouts are done, remove from the oven.
Transfer half the Brussels sprouts to a 2-quart, broiler-safe baking dish.
Spread half the sauce over the Brussels sprouts.
Add the remaining Brussels sprouts and top with the remaining sauce.
Sprinkle the breadcrumb mixture (or cheese) over the gratin.
Let stand for 10 minutes before serving.
Tips
Make Ahead Tip: Roast Brussels sprouts (Step 2) up to 30 minutes ahead.
Tips:To make your own fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh breadcrumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
