Brussels Sprouts Brown Betty
I wanted to make a savory version of the family-favorite brown Betty using veggies in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side dish that will turn anyone into a Brussels sprouts fan.
Prep: 30 min. • Bake: 40 min. Makes: 8 servings
11/2 lbs. fresh Brussels sprouts,
sliced
1 small onion, chopped
4 garlic cloves, minced
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
11/2 cups shredded Swiss cheese 1 cup heavy whipping cream 8 bacon strips, cooked and crumbled 3 slices whole wheat bread, torn
2 Tbsp. butter, melted
Minced fresh thyme, optional
1. Preheat the oven to 425°. In a large bowl, combine the first six ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in cheese, cream and crumbled bacon. Bake until bubbly and starting to brown, 12-15 minutes longer.
2. Meanwhile, place the bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle topping over casserole. Bake until golden brown, 8-10 minutes longer. If desired, top with thyme before serving.
3/4 cup: 301 cal., 25g fat (13g sat. fat), 62mg chol., 554mg sod., 9g carb. (3g sugars, 3g fiber), 12g pro.