Brussel Sprout Casserole

This deliciously cheesy Brussel sprout casserole is an excellent side dish to serve with your Thanksgiving or holiday dinner. Easy to make, this vegetarian gratin recipe is always a real crowd pleaser even if you’re not a fan of brussels!

Ingredients

• 1 pound brussel sprouts trimmed and cut in half
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• 1 tablespoon butter
• ¼ cup finely chopped onions
• 2 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 cup fat free milk
• ½ cup grated Gruyere cheese divided

Directions

1. Preheat the oven to 425°F.
2. Place brussel sprouts on an 8 x 11 rimmed baking dish, drizzle with olive oil and season with salt, pepper and garlic powder. Toss to coat evenly, and then roast until golden brown, about 20-25 minutes, tossing halfway through.
3. In a small saucepan over medium heat, melt the butter. Add the onions and cook until translucent, about 3-5 minutes. Add the flour and mustard powder and stir until the flour dissolves, about 1-2 minutes. Slowly pour the milk and stir with a wooden spoon until the sauce thickens. Add ¼ cup gruyere cheese and stir until well blended.
4. When the brussel sprouts are done roasting, pour the sauce over the brussel sprouts. Sprinkle remaining gruyere cheese on top.
5. Return the brussel sprouts to the oven and cook until the cheese is melted and bubbly, about 15 more minutes. Serve warm.