Creamed Brussels Sprouts Bake
Creamed Brussels Sprouts Bake
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon Dijon mustard
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup panko breadcrumbs
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts and blanch for 3-4 minutes, until tender-crisp. Drain well and immediately plunge into an ice bath to stop cooking. Drain again thoroughly and pat dry with paper towels.
⏱️ 8 min
- 3
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the whole milk and heavy cream, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Stir in the grated nutmeg, Dijon mustard, 1/2 cup of Parmesan cheese, kosher salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
Add the blanched Brussels sprouts to the cheese sauce and stir gently to coat them evenly.
⏱️ 2 min
- 7
Pour the Brussels sprout mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese and panko breadcrumbs over the top.
⏱️ 3 min
- 8
Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Creamed Brussels Sprouts Bake
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon Dijon mustard
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup panko breadcrumbs
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the trimmed and halved Brussels sprouts and blanch for 3-4 minutes, until tender-crisp. Drain well and immediately plunge into an ice bath to stop cooking. Drain again thoroughly and pat dry with paper towels.
⏱️ 8 min - 3
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the whole milk and heavy cream, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min - 5
Remove the saucepan from the heat. Stir in the grated nutmeg, Dijon mustard, 1/2 cup of Parmesan cheese, kosher salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
Add the blanched Brussels sprouts to the cheese sauce and stir gently to coat them evenly.
⏱️ 2 min - 7
Pour the Brussels sprout mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese and panko breadcrumbs over the top.
⏱️ 3 min - 8
Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375