Side Dishes

 

 

BRUSSELS SPROUTS GRATIN (Gluten Free / 3 points) 

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Description:
Brussels Sprouts Gratin are the perfect Holiday side dish! The brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling. If you are as obsessed with brussels sprouts as I am, you’ll love these.
This recipe can be made the night before and heated on the day.
Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season.
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.


Ingredients:
16 oz brussels sprouts, trimmed of outer leaves and sliced in half
1/4 tsp kosher salt
black pepper, to taste
olive oil spray
1/2 tbsp butter
1/3 cup chopped shallots
2 tsp all purpose flour (or gluten free flour for GF)
3/4 cup fat free milk
1/4 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
2 oz grated Gruyere cheese, divided


Directions:
Preheat oven to 400°F. Spray an 8?x12? gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.

Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour (or Gluten Free Flour) over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.

Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.

Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.


Servings: 6 Servings, Serving Size: 1/2 cup


Nutrient Information:
Amount Per Serving: Smart Points: 3 Points +: 3 Calories: 110 Total Fat: 5g Saturated Fat: g Cholesterol: 14mg Sodium: 135mg Carbohydrates: 12g Fiber: 3g Sugar: 3g Protein: 7g


Special Diet: Gluten Free


Category: Side Dishes


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