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The Creamiest Brussels Sprouts in the Universe
The Creamiest Brussels Sprouts in the Universe PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Hey, we love a batch of crispy roasted brussels. But sometimes the time is right for the mac-and-cheese equivalent of veggies. That’s where the creamiest brussels sprouts in the universe come into play. Our favorite green meets comfort food in one of the best side dishes ever created.

RELATED: Brussels Sprouts Skillet with Crispy Pancetta-Garlic Bread Crumbs

6 to 8 servings

Caramelized Onions

Nonstick spray

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 large sweet onion, thinly sliced

Kosher salt and freshly ground black pepper

Creamed Brussels Sprouts

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

⅔ cup whole milk

⅓ cup heavy cream

1¼ cups shredded Gruyère cheese

¼ teaspoon ground nutmeg

Kosher salt and freshly ground black pepper

1¾ pounds brussels sprouts, trimmed and halved

Crispy Sage

2 tablespoons extra-virgin olive oil

8 to 10 sage leaves

1. Preheat the oven to 375°F. Lightly grease a 3-quart casserole dish with nonstick spray.

2. Make the Caramelized Onions: In a medium skillet, heat the olive oil and butter over medium-low heat. Add the onion; season with salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the onion begins to brown and caramelize, 25 to 30 minutes.

3. Make the Creamed Brussels Sprouts: While the onion caramelizes, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute.

4. Add the milk and cream to the saucepan and bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and stir in the Gruyère and nutmeg; season with salt and pepper. Stir until the cheese is melted.

5. Add the brussels sprouts to the saucepan and stir well to coat in the sauce. Transfer the creamed brussels sprouts to the casserole dish and bake until the sauce bubbles and the brussels sprouts are tender, 25 to 30 minutes.

6. Make the Crispy Sage: Heat the oil in a small skillet over medium heat. Add the sage and cook until crisp, 40 to 45 seconds.

7. Top the brussels sprouts with the caramelized onions and crispy sage.

Caramelized Onions

44 calories

3g fat

4g carbs

0g protein

3g sugar

Creamed Brussels Sprouts

193 calories

13g fat

12g carbs

10g protein

4g sugar

Crispy Sage

33 calories

4g fat

1g carbs

0g protein

0g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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