Lighter Brussels Sprouts Gratin
Lighter Brussels Sprouts Gratin
Serves 4145 cals/9.8g fat/4.9g saturated fat/7.4 carbs/7.4g protein/3.1g sugar
INGREDIENTS:16 oz brussels sprouts, halved with outer leaves removed1/4 teaspoon kosher saltblack pepper [to taste]2 teaspoons garlic infused olive oilolive oil spray1 tablespoon unsalted butter1/3 cup chopped shallots2 teaspoons flour3/4 cup fat free milk1/8 teaspoon kosher salt3/4 teaspoon herbs du provence2.3 ounces grated Gruyere cheese
DIRECTIONS:Preheat oven to 400 degrees. Spray 4, 1/2 cup ramekins with cooking spray. Set aside. On a cookie sheet lined with parchment sheet toss the brussels sprouts with salt, pepper and garlic infused oil. Spread and roast on the lower third of the oven for 15 minutes. Turn over and roast another 10 minutes. Take sprouts out of oven. Lower heat to 350.
Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and herbs du provence and cook until softened and translucent, about 4 to 5 minutes. [Alternatively, spray the shallots with cooking spray and microwave until shallots are softened and translucent. Then add to melted butter in the pan.] Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens, season with 1/8 teaspoon kosher salt. Off the heat add half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
Divide the sprouts into the gratins. Pour cheese sauce over the brussels sprouts, and top with the remaining cheese. Bake for 18-20 minutes until top is lightly browned and bubbly.