Brussels Sprout Casserole
Nutritional Info
Calories 186 (35% from fat)
Fat 7 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 253 mg.
Carb. 20 gram
Fiber 4 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 12 gram
Ingredients
1 Tbsp. extra virgin olive oil
(We used an oil sprayer to coat things easily.)
1 lb. Brussels sprouts, trimmed and halved (or quartered for large ones.)
1 1/2 cups onion, diced
1 cup crimini mushrooms, sliced
1/2 cup reduced sodium vegetable broth
1 cup plain, fat free Greek yogurt
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup Gruyere cheese, shredded
3 slices of bacon
1 cup panko breadcrumbs
Brussels sprouts have undergone a radical change over the last 30 years. Because of selective cross-pollination, farmers have been able to dramatically reduce the bitterness most people over 40 remember. Baking makes them even sweeter in this delicious side dish.
The original version of this recipe appeared in Everyday Health. We simply made a few adjustments for people who prefer them to be more tender.
1. Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9x13 baking dish with olive oil and set aside.
IF YOU WANT MORE TENDER BRUSSELS SPROUTS - FOLLOW THIS STEAM STEP: Fill a large frying pan with about 1/4 inch of water (for me, it was about 1 cup). Bring water to a boil.
Stir in 1/2 teaspoon of salt. Spread the Brussels Sprouts out in an even layer and cover the pan. Steam until it's tender as you like, about 5 minutes. Don't overcook them because you'll still be baking them in the oven. Drain any remaining water before putting the Brussels Sprouts in the 9x13 casserole dish.
IF YOU WANT MORE FIRM BRUSSELS SPROUTS - GO FROM STEP 1 DIRECTLY TO STEP 2.
2. Place the Brussels sprouts, onions and mushrooms in the 9x13 casserole dish. Drizzle or spray with olive oil and lightly toss to coat.
The Brussels sprouts...
The onions...
The mushrooms...
All mixed together and lightly drizzled with olive oil.
3. Bake the Brussels sprouts at 400 Degrees Fahrenheit until they begin to brown, 10-15 minutes.
4. While the Brussels sprouts are baking, whisk together the vegetable broth, Greek yogurt, salt and pepper. Then, whisk in the cheese. Set the bowl aside.
5. Heat a frying pan over medium heat. Add three slices of bacon and cook for 4-5 minutes until crispy, turning as needed. Remove the bacon and put it on a cutting board, then chop.
6. KEEP THE BACON GREASE. Stir in the panko breadcrumbs with the heat still on medium. Ensure the grease is fully absorbed, and stir frequently until the panko is lightly browned. Set aside.
7. Once the Brussels sprouts are removed from the oven, top them with the Greek yogurt mixture, panko breadcrumbs, and chopped bacon. Stir everything together.
8. Return the Brussels sprouts to the oven and bake until browned, about 10-15 minutes more.
Yield: 6 Servings
You can freeze individual servings for easy re-heating later.
Microwave on high for approximately 60 to 90 seconds. Keep the container open a little to allow steam to escape.
