Description
Transform humble Brussels sprouts into the star of your table with this comforting, oven-baked casserole. Featuring perfectly roasted, caramelized sprouts enveloped in a silky, garlic-infused white sauce and topped with a satisfyingly crunchy layer of fried onions, this dish offers the perfect balance of earthy, creamy, and crispy textures. It is an elegant, budget-friendly side dish that is nourishing, simple to prepare, and guaranteed to win over even the most skeptical sprout lovers at your next family meal.
Ingredients
4 cups fresh Brussels sprouts, trimmed and halved
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon unsalted butter
1/4 cup onion, finely chopped
1/4 teaspoon garlic powder
2 tablespoons all-purpose flour
1 cup milk
Fresh parsley for garnish
1/2 cup crispy fried onions
Instructions
Preheat your oven to 400°F (200°C).
Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender and caramelized.
While sprouts roast, melt butter in a saucepan over medium heat and sauté the onions until soft.
Whisk in the flour and garlic powder to create a roux, cooking for 1 minute.
Gradually whisk in the milk until the sauce thickens into a silky consistency.
Place the roasted sprouts into a small baking dish and pour the creamy sauce over them.
Top with the crispy fried onions and bake for an additional 5-10 minutes until bubbling.
Garnish with fresh parsley before serving.
Notes
Ensure you roast the sprouts until they are golden brown to provide a deep, nutty flavor. You can make this recipe gluten-free by substituting the flour with a gluten-free all-purpose blend. Store leftovers in an airtight container for up to 3 days, though the topping is best when freshly added.
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg