A Must-Try Holiday Side Dish

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina offers similar melting qualities at a lower fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and provides a similar flavor.

Prep the Brussels sprouts by de-steaming and cutting them in half. If large, cut into quarters.

Place the Brussels sprouts in a regular lasagna dish.

Drizzle with 3 tablespoons of cooking oil or olive oil.

Season with 1/2 teaspoon of salt and toss to coat.

Add 1/4 teaspoon of black pepper and toss again.

Roast the Brussels sprouts uncovered in the oven at 425°F for 25 minutes.

Prepare the breadcrumbs by mixing 1 cup of homemade breadcrumbs with 4 tablespoons of melted salted butter and 1/4 cup of freshly grated parmesan cheese, along with 1/4 teaspoon of garlic powder. Set aside.

In a saucepan over medium heat, melt 2 tablespoons of salted butter, then add diced shallot and minced garlic cloves, cooking for 1-2 minutes without browning.

Add 2 tablespoons of all-purpose flour to the saucepan and whisk to combine, cooking for another 1-2 minutes.

Pour in 1/2 cup of heavy cream and 1 1/4 cups of chicken stock, stirring to combine and cooking for 2-3 minutes until thickened.

Season the sauce with 1/2 teaspoon of fresh rosemary, 1/4 teaspoon of nutmeg, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, whisking together.

Once thickened, stir in 4 oz of freshly grated gruyere cheese until melted.

Remove the Brussels sprouts from the oven; they should be slightly tender but not fully roasted.

Pour the cheese sauce over the Brussels sprouts, coating them evenly.

Sprinkle 1/3 cup of freshly grated parmesan cheese over the top, followed by the breadcrumb mixture.

Bake uncovered at 425°F for 18-20 minutes until the cheese is bubbling and the breadcrumbs are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens