1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
3. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
4. Pour sauce over Brussels sprouts.
5. In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.
Expert Tips: Gruyère cheese can be substituted for Swiss cheese in this recipe. Parboiling the Brussels sprouts in vegetable broth before baking gives the sprouts and sauce, which uses some of the broth, a great flavor and reduces baking time.
- 26 g Total Fat
- 16 g Saturated Fat
- 1 g Trans Fat
- 75 mg Cholesterol
- 620 mg Sodium
- 450 mg Potassium
- 19 g Total Carbohydrate
- 4 g Dietary Fiber
- 3 g Sugars
- 12 g Protein
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Nutritional Information
- 26 g Total Fat
- 16 g Saturated Fat
- 1 g Trans Fat
- 75 mg Cholesterol
- 620 mg Sodium
- 450 mg Potassium
- 19 g Total Carbohydrate
- 4 g Dietary Fiber
- 3 g Sugars
- 12 g Protein
Directions
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
3. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
4. Pour sauce over Brussels sprouts.
5. In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.
Expert Tips: Gruyère cheese can be substituted for Swiss cheese in this recipe. Parboiling the Brussels sprouts in vegetable broth before baking gives the sprouts and sauce, which uses some of the broth, a great flavor and reduces baking time.