Ingredients
6
6 servings
- •3 tablespoons unsalted butter, divided
- •1 small yellow onion, diced
- •2 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •1 cup milk, warm
- •1 cup vegetable stock, warm
- •2 oz shredded gruyère cheese
- •4 fl oz freshly grated parmesan cheese, divided
- •kosher salt, to taste
- •olive oil, for greasing
- •1 lb brussels sprouts, trimmed, quartered
Instructions
- Preheat the oven to 400˚F (200˚C).
- In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
- Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
- Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
- Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
- Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
- Bake for 20 minutes, until the sauce is bubbly and browned.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 373
- Carbohydrate: 23g
- Fat: 26g
- Fiber: 2g
- Protein: 9g
- Sugar: 7g
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