| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds Brussels sprouts, quartered at the root end (or halved if small)
- 4 tablespoons unsalted butter
- 2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme
- 3 cloves garlic, sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan
- 2 teaspoons Dijon mustard
- Zest of 1 lemon
- 2 cups crispy onions, such as French’s
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
- Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 307 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 52 mg |
| Sodium | 692 mg |
Reviews
Great recipe. I agree with others to wait and add fried onions a little later.
The best!! I made this to go with roast pork and now I’m totally ditching my green bean casserole for next Thanksgiving. I will say though, if you bake it at 400 for 20 mins, your crispy onions on top will burn…mine were getting pretty brown about 5-7 mins in. I recommend either covering in foil once they brown, or put them on during the last 5 mins or so of baking.
Awesome recipe and has been a hit at Thanksgiving!
Delicious, everyone thought it was great. So happy to find a new way to cook Brussel Sprouts.
Easy and super delicious. Replaced the green bean casserole with this because it had fried onions and it was a hit.
Made this for Thanksgiving. I used mushrooms, didn’t have leeks. It was easy and turned out great. Everyone enjoyed it
I always select a new recipe to try for Thanksgiving and I selected this one this year. It was awesome. Everyone loved it. It was my first time to work with leeks so I was intimidated but soon learned they are not so scary.
Made this for Thanksgiving dinner. It’s not difficult to make and everyone loved it. I swapped bacon for the fried onions and added green beans.
Can you make ahead?
This was the best Brussel sprouts I have ever had. Fun and easy to make.