Brussels Sprouts Skillet with Crispy Pancetta-Garlic Bread Crumbs
Creamed Brussels Sprouts with Caramelized Onions
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Published Nov 15, 2017
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Print Recipe
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 creamed brussels sprouts come into play. Our favorite green meets comfort food in one of the best side dishes ever created.
Ingredients
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
Directions
1. Preheat the oven to 375°F.
While you're at it, 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.
Enjoy!
Nutrition Facts
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.