Brussel Sprouts are that classic veggie you either love or hate. I’ve grown to love them as an adult. If you are going to try any vegetable for the first time (or the first time as an adult) what better way to try it than smothered in a cheese sauce. Au gratin is the way to go. In this au gratin I’ve added some ground mustard and onion powder for a little added flavor, and I’ve gone with cream cheese instead of that traditional mayo. I’m not in love with mayo right now. You can use mayo instead of cream cheese, of course. Since I’m not in love with it, I don’t have any on hand and I didn’t want to make it from scratch so I went with cream cheese. I like the cream cheese though. It adds a thicker, creamier element that is just so delicious. Let those veggies bathe in cheese sauce and go au gratin style. It’s delicious!
Prep Time: 10 minutes
Bake Time: 45 minutes to 1 hour
Yield: Serves 4 to 6
2 TB butter
2 TB flour
1/2 tsp ground mustard
1/2 tsp onion powder
1/2 tsp salt
1 1/2 cups milk
3 TB cream cheese
1/2 cup shredded parmesan cheese
1 to 1 1/2 lbs fresh brussel sprouts, trimmed
1. Preheat oven to 350 degrees. Lightly grease a 2-quart (8×8) casserole dish with nonstick cooking spray.
2. In a medium-size saucepan, melt butter over medium heat. Whisk in flour to form a roux. Whisk in mustard, onion powder, and salt.
3. When the paste is warm and bubbly, pour in milk. Heat until mixture thickens.
4. Remove from heat and stir in cream cheese and parmesan cheese until melted and smooth.
5. Place the trimmed brussel sprouts in the prepared pan (Note: if your brussel sprouts are large you may need to cut them in half so they are bite-sized). Pour cheese mixture over brussel sprouts.
6. Bake in the preheated oven for 45 minutes to 1 hour, until brussel sprouts are soft.
If you want the brussel sprouts to retain a bright green color, place them in boiling water for 1 to 2 minutes to shock them, and then drain. Then use in the recipe as directed.