- Portion size 8 servings
Ingredients
Topping :
Method
Trim brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish.
In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over brussels sprouts.
Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover brussels sprouts and topping; refrigerate for up to 1 day.)
Cover and bake brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.
Nutritional facts <b>Per Serving:</b> about
- Sodium 729 mg
- Protein 15 g
- Calories 284.0
- Total fat 17 g
- Cholesterol 51 mg
- Saturated fat 10 g
- Total carbohydrate 21 g
%RDI
- Iron 14.0
- Folate 38.0
- Calcium 37.0
- Vitamin A 25.0
- Vitamin C 117.0
