Brussels Sprouts Au Gratin

Looking for a side that’s an alternative to your typical boring Thanksgiving green bean casserole? Something with a little more uniqueness and a little less fried onions? Maybe a recipe without a can of soup that wiggles out looking like the shape of the can, ridges and all? This side will have your friends asking you for the recipe for their next family meal to impress the mother-in-law. (They don’t have to know it’s a skinnytaste.com (thank you, Gina) recipe with extra cheese!)

I am a big Brussels fan. I typically like to roast them with some olive oil, lemon juice, salt and pepper until they get a little brown and crispy. This dish scratches that itch and adds the mother of ingredients: CHEESE. And not just any cheese Gruyere! Yes, the queen mother of rich and yummy cheeses. Sometimes I think I could just roll around in cheese and love it. Other times I think there’s probably not many open beds at the psych ward so I need to keep these thoughts under wraps!

Anywho, make this side for Thanksgiving. It’s a quick, easy, healthy and delicious side. You may like it so much that you decide it’s Christmas dinner worthy too. All hail the Brussels. They’re more versatile than you imagined. I mean, we’re subbing them for a POTATO here people. For the love of health, what a genius idea to make our vitamin-packed sprouts doused in cheese so we eat more?! Don’t be stingy… save some for me!

INGREDIENTS

• 16 oz brussels sprouts, cut in half

• 2 tsp olive oil

• 1/4 tsp kosher salt

• black pepper, to taste

• olive oil spray

• 1 tbsp butter

• 1/3 cup chopped shallots

• 3 tsp all purpose flour, or gluten free flour for GF

• 3/4 cup milk

• 1/2 tsp salt

• 1 tsp fresh thyme

• 2 tbsp grated parmesan cheese

• 4 oz grated Gruyere cheese, divided

  Directions

  1. Preheat oven to 400. Spray an 8x12 casserole dish with olive oil. Toss your sprouts in olive oil, salt and pepper. Put them in the casserole dish and bake 12 minutes, toss, and bake 12 more minutes.

  2. With the stove top on medium heat, add butter to a non-stick pan. Once melted, add shallots and cook until soft. Add in flour and whisk a couple minutes. Turn down to medium-low heat and add the milk and continue to whisk an additional 3-4 minutes, until you have a thick sauce. Add thyme, Parmesan, and half the Gruyere and stir until it is mixed well.

  3. Pour the sauce over the Brussels and stir. Top with remaining Gruyere and bake about 15 more minutes, until the cheese is brown and bubbling. Maybe check it at 10 minutes and see if it needs a smidge more cheese. Serve immediately and ENJOY!