easy side dish for Thanksgiving dinner. May make up to 3 days in advance
Source: Southern Living
Preheat oven to 350.
Cook bacon in a Dutch oven over medium until crisp. Drain bacon (saving drippings in Dutch oven). Crumble and set aside.
Cook Brussels sprouts and green beans in bacon drippings until tender and lightly browned (8-10 minutes). Remove vegetables. Without wiping out Dutch oven, add butter over medium high heat; whisk in flour and cook, whisking constantly, 1 minute. Gradually add milk, whisking until smooth. Cook, whisking, until thickened and smooth, about 4 minutes.
Remove from heat, whisk in Parmesan, salt and pepper until melted and smooth. Stir in beans, Brussels sprouts and water chestnuts; spoon into a lightly greased 13x9" (3 quart) baking dish.
If making in advance, cover and refrigerate. On serving day, add additional 10 minutes to initial baking time.
Bake until bubbly around edges, 15 minutes. Top with bacon and onions. Return to oven and bake until topping is golden brown, 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 235 | ||
Calories from Fat: 164 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 377.8mg | 13 % | |
Potassium 245.8mg | 6 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 9.1g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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