Cheesy, baked Brussels sprouts
Boil Brussels sprouts in large pot of boiling salted water until crisp-tender, 5-8 minutes
Drain and run under cold water to cool
Spread in single layer, on paper towel-lined baking sheet, dry completely
Cook garlic in butter in large saucepan over medium heat until fragrant, 1 minute
Sprinkle with flour, cook; whisking, 1minute
Slowly whisk in half-and-half
Simmer, whisking often, until thickened, 6-7 minutes
Remove from heat and whisk in 6 ounces gruyere, fold in Brussels sprouts
Season with salt and pepper
Transfer to a buttered 3 quart baking dish
Top with remaining gruyere
Bake @375F until bubbly and top is golden brown, 25-30 minutes
Let sit 5 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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