Brussels Sprouts

By tammy1365

Ingredients

• For Crumb Topping:
• 1 1 1 lb Brussels Sprouts, trimmed and quartered
• 3 3 Strips 3 Strips Bacon, diced
• 1 1 1 cup sliced Leeks
• 1 1 1 tsp Flour
• 2 2 T. 2 T.
• Minced Garlic
• 1/2 1/2 1/2 cup Low Sodium Chicken Broth
• 1/2 1/2 1/2 cup Heavy Cream
• 1 1 1 tsp Fresh Lemon Juice
• 1/2 1/2 1/2 cup Grated Gruyere or Swiss Cheese
• 1 1 1 tsp Extra Virgin Olive Oil
• 1 1 1 cup Dry Bread Crumbs
• 1/4 1/4 1/4 cup Chopped Walnuts
• 1/2 1/2 1/2 cup Grated Gruyere or Swiss Cheese
• 2 2 2 tsp Minced Lemon Zest
• Kosher Salt & Black Pepper

Details

Servings 350
Adapted from google.com

Preparation

Step 1

Preheat oven to 350. Coat a 2 quart casserole dish with nonstick spray. Blanch sprouts in pot of boiling salted water for 5 minutes; drain and set aside. Sauté bacon in skillet over medium heat until crisp. Using a slotted spoon, remove bacon to paper towel lined plate. Add leeks to skillet; cook over medium heat until softened. Stir in flour and garlic. cook 1 minute. Stir in broth, cream and lemon juice; bring to simmer and cook until thickened, about 2 minutes. Remove mixture from heat; stir in sprouts, bacon and 1/2 cup Gruyere. Transfer mixture to the prepared dish. Heat oil for crumb topping in nonstick skillet over medium heat. Stir in crumbs and walnuts; cook until crumbs begin to brown. Remove mixture form heat to a bowl. Let cool 5 minutes. Stir in 1/2 cup Gruyere, zest, salt, and pepper. Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs are brown, 25 to 30 minutes. Serves 6

You can make this ahead. Prepare the Brussels sprouts mixture. When ready to bake, top sprouts with crumbs, then pop the casserole in the oven.