Creamy Oven Roasted Brussels Sprouts with Gruyère and Panko
If you've spent your life avoiding Brussels sprouts, these Oven Roasted Brussels Sprouts could change your mind. The sprouts are baked in cream and Gruyere until tender, then finished with a buttery, golden panko topping. You only need 10 minutes of prep and the oven takes care of the rest.
Ingredients
- 1 ½ lbs brussels sprouts (ends trimmed and sliced in half lengthwise (about 6 cups))
- 2 shallots (peeled and quartered)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cups cream
- 8 ounces gruyere (grated)
- 1 ½ cups panko crumbs
- 3 tablespoon butter (melted)
Instructions
- Preheat oven to 425º.
- Trim and slice brussels sprouts in half lengthwise and place in a 9 x 13 casserole dish. Add onions and garlic and sprinkle with olive oil. Mix with your hands to coat the brussels sprouts.
- Bake for 15-20 minutes until they are slightly soft. Remove and toss. Pour cream and cheese over them and stir to combine. Return to the oven for 15-20 minutes until they are tender when pierced with a fork and browned.
- While cooking, combine butter and panko crumbs.
- Top the brussels sprouts with panko and return to the oven for 5 minutes until it has turned golden brown.
Barbara's Notes + Tips
- To re-heat, place them in the oven to crisp them up.
Nutrition
Calories: 465kcal | Carbohydrates: 24g | Protein: 18g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 850mg | Potassium: 565mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1827IU | Vitamin C: 98mg | Calcium: 484mg | Iron: 3mg
