Scalloped brussels sprouts crowd pleasing side dish

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Delicious brussels sprouts recipe

Brussels sprouts can seem dull and difficult to be creative with but this recipe will surprise and delight everyone at the table!

If you're looking to elevate your holiday table or Sunday dinner with a dish that's both comforting and sophisticated then look no further than this Escalloped Brussels Sprouts recipe! Bursting with flavor and texture, this mouthwatering side dish is a surefire way to impress your guests and tantalize your taste buds.

Gone are the days of bland Brussels sprouts relegated to the sidelines. My recipe takes these humble veggies to new heights, layering them with creamy sauce, a surprise ingredient, and a crunchy topping that adds the perfect irresistable contrast.

Whether you're celebrating a special occasion or simply craving a deliciously indulgent meal, Escalloped Brussels Sprouts are guaranteed to steal the show. Get ready to savor every bite and leave your guests asking for seconds! Let's dive into the recipe and turn ordinary dinners into extraordinary culinary experiences.

The dish gets a surprise from the addition of chopped celery which brightens the overall dish and makes the texture, at least for me, positively enchanting.

You may like this post on three types of white sauce

What are brussels sprouts, anyway?

These min cabbage looking structures have gained popularity in the past few years for good reason!

Brussels sprouts are small, cabbage-like vegetables that belong to the Brassicaceae family, which also includes broccoli, kale, and cauliflower. They grow in clusters along the stem of a tall plant and resemble miniature cabbages. Brussels sprouts have a slightly bitter taste and a dense texture, and they are often green in color, although purple varieties also exist.

Sometimes in the high season you can find them in stores still on their growing stalk, typically late all and winter.

Equipment needed to make scalloped brussels sprouts

Scalloped brussels sprouts recipe

  • 1 lb fresh brussels sprouts
  • 1 1/2 c chopped celery
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 1 1/2 c. whole milk
  • fresh white bread crumbs coated in melted butter
  • Nutmeg, salt and pepper

Preheat oven to 350F.

Wash and clean sprouts removing wilted and brown outer leaves. Trim into halves (or quarters if you prefer) and cook in a large pot of boiling salted water until they are soft not mushy. About 10-12 minutes.

whole fresh brussels sprouts

Meanwhile string and chop celery (destring using a vegetable peeler or a paring knife). This makes them more pleasant to eat and gives a light crisp texture rather than chewy. This step is crucial to the finished texture of the casserole.

chopped celery on cutting board

Set saucepan over medium heat and melt butter. Add in flour , stir and let cook one full minute so all flour grains are coated in fat and the raw flour taste has disappeared. Then gradually add milk stirring while adding to avoid lumps. it will be a very thick paste at first but smooth out into a silk sauce as you continue to add more liquid while stirring to incorporate after each addition.

Once all milk is added, add celery and cook over low heat for 5 minutes. Add a pich or two of nutmeg and salt and pepper to taste. You may use white pepper if you'd like to keep a creamy white look to the casserole.

Meanwhile drain brussels sprouts. Once cclery is simmered, gently stir in brussels sprouts and thoroughly combine trying not to break up the sprout leaves.

Tun mixture into baking dish and sprinkle a thick coat of buttered soft bread crumbs over the top. Bake in preheated oven until topping is golden brown. Serve hot.

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