Creamy garlic Brussels sprouts with Gruyère and Parmesan
Gluten-Free Friendly, Soy-Free, Vegetarian, No Added Sugar
2 Servings, 420 Calories/Serving
Turns out if you put some Gruyère cheese and garlic on Brussels sprouts and roast them up, they’re even more delicious than ever! A creamy base ties it all together, like a little bow.
Ingredients: 1 organic yellow or other onion, ¾ pound organic Brussels sprouts, 1or 2 cloves organic peeled fresh garlic, 1 organic lemon, 1 organic egg, Sunbasket cream sauce base (yogurt - paleo mayo - Dijon mustard - red chile flakes), ⅓ cup Gruyère, 2 tablespoons Parmesan
Instructions
1
Prep the vegetables
Heat the oven to 375°F.
- Peel and finely chop enough onion to measure ½ cup [1 cup].
- Trim the stems from the Brussels sprouts and thinly slice.
- Finely chop, grate, or press the garlic.
- Zest and juice the lemon, keeping the zest and juice separate.
2
Start the Brussels sprouts
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Stir in the Brussels sprouts and garlic, season with salt and pepper, and cook until the Brussels sprouts are wilted, 3 to 5 minutes. Turn off the heat and allow the vegetables to cool slightly. Transfer the vegetables to an ovenproof baking dish.
3
Assemble the cream sauce; bake the creamed Brussels sprouts
Crack the egg[s] into a medium bowl, season with salt and pepper, and beat with a fork until just blended. Add the cream sauce base, Gruyère, Parmesan, 1 teaspoon [2 tsp] lemon zest, and 1 teaspoon [2 tsp] lemon juice and stir until just combined. Add the sauce base to the dish with the cooled vegetables and stir to combine. Season with salt and pepper. Carefully transfer the vegetables to the oven and bake until the cheese is melted and the top is lightly browned, 20 to 25 minutes.
4
Serve
Set out the Brussels sprouts and invite everyone to serve themselves.
Chef’s Tip
For a more formal presentation, in Step 3, transfer the creamed Brussels sprouts to a small baking or gratin dish with a 3–4 cup capacity. Follow the remaining instructions as written.
Kids Can!
- Peel and measure the onion.
- Juice the lemon.
- Press the garlic, if you have a press.
Contains: Eggs, Milk
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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