Brussel Sprout Gratin

From EatingWell:  November/December 2011

A creamy Brussel sprouts casserole is a delightful accompaniment to any holiday meal. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Makes: 8 servings, about 1 cup each

Active Time: 50 minutes

Total Time: 1 hour

NUTRITION PROFILE

Low calorie | High fiber | Low saturated fat |Low cholesterol | Low sodium | High potassium | High calcium | Heart healthy |Healthy weight | Diabetes appropriate |

INGREDIENTS

• • 2 1/2 pound Brussel sprouts, trimmed and halved (quartered if large; about 8 cups)
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 2 1/2 cups low-fat milk
  • 1 1/2 cups fresh whole-wheat breadcrumbs (see Tips) or 1/2 cup shredded or crumbled cheese

   

• PREPARATION
  • Position racks in upper and lower third of oven; preheat to 425°F.
  • Toss Brussel sprouts in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips.)
  • When the Brussel sprouts are done, remove from the oven. Preheat the broiler.
  • Transfer half the Brussel sprouts to a 2-quart, broiler-safe baking dish. Spread half the sauce over the Brussel sprouts. Add the remaining Brussel sprouts and top with the remaining sauce.
  • Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  • Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.