Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- Sea salt to taste
- Black pepper to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 tablespoons whole wheat flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 3/4 cup low-fat milk
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese divided
- 1/2 cup whole wheat breadcrumbs
- Cooked and crumbled bacon optional (for topping)
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl. Spread evenly on a baking sheet.
- Roast the Brussels sprouts in the oven for about 25-30 minutes, flipping once halfway through, until they are browned and tender.
- While the sprouts roast, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute until golden. Gradually whisk in onion powder, Italian seasoning, milk, and cream.
- Simmer for 3-4 minutes until the sauce thickens, then stir in 1/2 cup of the cheddar cheese and season with salt and pepper.
- In a casserole dish, combine the roasted Brussels sprouts with the cream sauce. Sprinkle the remaining 1/2 cup of cheddar cheese over the top, then evenly distribute the breadcrumbs over it.
- Bake the prepared casserole for 10 to 15 minutes, until it bubbles and the topping achieves a golden color. If desired, garnish with crumbled bacon bits.
