Brussels Sprouts Casserole

Name: Brussels Sprouts Casserole
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds Brussels sprouts, quartered at the root end (or halved if small); 4 tablespoons unsalted butter; 2 leeks, white and light green parts, halved and sliced 1/4-inch-thick; Kosher salt and freshly ground black pepper; 2 teaspoons chopped fresh thyme; 3 cloves garlic, sliced; 3 tablespoons all-purpose flour; 2 cups low-sodium chicken broth; 1 cup heavy cream; 1/4 cup grated Parmesan; 2 teaspoons Dijon mustard; Zest of 1 lemon; 2 cups crispy onions, such as French's

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Cook Time: 35 minutes

Total: 55 minutes

Servings: 8

Cost: $5.95 /serving

Author : Molly Yeh

casserole brussels sprouts side dish

Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.

Step 3

Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.

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