October 25, 2016
Dinner, Side Dishes, Dairy,
Cheese, Parmesan, Swiss, Vegetables, Brussels sprouts, North American, Budget-Friendly, Quick Meals, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Oven Bake, Stove Top, Vegetarian, Frozen Vegetables, Make it from scratch more
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"Brussels Sprouts are always a good accompaniment for an autumn, winter, or Holiday meal. Here in this recipe Gruyere or Swiss cheese, white wine Worcestershire sauce, and Parmesan elevate plain ole sprouts to something more special."
Combine breadcrumbs and Parmesan cheese; set aside.
Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cook sprouts in boiling water to cover 12 minutes or until barely tender.
Drain and place in a lightly greased 1 1/2 quart gratin dish or an 11" x 7" x 1 1/2" baking dish. Set aside.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add Gruyere cheese and next 3 ingredients, stirring until cheese melts.
Spoon sauce over brussels sprouts; sprinkle with breadcrumb mixture and paprika. Bake, uncovered, at 350-degrees-F for 20 minutes or until browned and bubbly.
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Brussels sprouts are one of my new found favs and we absolutely love gruyere cheese - so delicious on veggies. Definitely a match made in heaven.
Wow, these brussel sprouts were really festive. We loved them. They were quick and easy to make with excellent results. The cheese sauce was beautiful and smooth, velvety and delicious. Thank you for sharing a recipe that I will make again and again. Kudos for making it into my Best of Cookbook for 2016. I can't wait to make this recipe again. Made FYC tag game