Brussels Sprouts Casserole

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Brussels Sprouts Casserole

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Brussels sprouts, a cruciferous vegetable, are a nutritional powerhouse, high in anti-oxidants. Choose small sprouts with compact heads.

Tags: Easy, One Hour +, Side Dishes, Vegetables, Cheese, Baking, Thanksgiving
Serves: 8
Skill level: Easy
Prep time: 20  minutes
Cooking time: 50  minutes
Total: 70  minutes

Additional Information

Ingredients

1 shallot, thinly sliced
Half fennel bulb, diced
8 cups (2 L) Brussels sprouts, trimmed and cut in half through root end (about 2 lb/ 1kg)
2 tbsp (25 mL) all purpose flour
1/4 tsp (1 mL) each salt & freshly ground black pepper
1 cup (250 mL) 35% whipping cream
1/2 cup (125 mL) shredded PC 1-Year Old Canadian White Cheddar Cheese
1 1 tbsp (15 mL) PC Roasted Garlic Olive Oil

Instructions

  1. Preheat oven to 400° F (200° C). Spray 8-inch (2 L) square glass baking dish with PC Canola Oil Cooking Spray
  2. In large saucepan, heat oil over medium-high heat; cook shallot and fennel for 2 to 3 minutes, stirring constantly, or until softened. Stir in Brussels sprouts; cook for 2 minutes, stirring. Add flour; stir to coat vegetables well. Add cream, salt and pepper. Bring to a boil. Pour mixture into prepared pan. Sprinkle with Cheddar. Cover pan tightly with foil.
  3. Bake in centre of oven for 30 minutes. Remove foil. Bake uncovered for 10 to 15 minutes or until top is browned and mixture is bubbly. Let stand 5 minutes before serving.

Chef's Tips

Make through to end of step 2 earlier in the day. Refrigerate. Increase baking time as necessary to heat through.

Nutritional Information
Calories 216 Cal
Fat 15 g
Sodium 173 mg
Carbohydrate 14 g
Fibre 3.9 g
Protein 6.2 g