Preheat oven to 375 degrees. Spray a shallow 3-qt. Dutch oven with nonstick spray; add Brussels sprouts. Set aside.
This simple dish of tender-crisp Brussels sprouts smothered in a smoky Parmesan cheese sauce will be a welcome addition to your dinner table.
Servings and Ingredients
|2 lbs. Hy-Vee Short Cuts Brussels sprouts, halved|
|¼ c. Hy-Vee salted butter|
|¼ c. Hy-Vee all-purpose flour|
|3 c. Hy-Vee heavy whipping cream|
|1 (8-oz.) pkg. Soirée Parmesan cheese chunk, shredded|
|4 oz. smoked Swiss cheese chunk, shredded|
|½ tsp. coarsely ground Hy-Vee sea salt|
|Hy-Vee center-cut bacon, crisp-cooked and crumbled; for serving|
Things To Grab
- 3-qt. Dutch oven
- Hy-Vee nonstick cooking spray
- Medium saucepan
- Metal spoon
Melt butter in a medium saucepan over medium heat. Whisk in flour. Cook and whisk for 1 to 2 minutes until golden brown. Slowly whisk in heavy cream until sauce becomes smooth. Bring to a gentle simmer, whisking constantly. Gently simmer and whisk for 1 to 2 minutes or until sauce coats the back of a spoon. Remove saucepan from heat; whisk in Parmesan and Swiss cheeses and salt until smooth.
Pour cheese sauce over Brussels sprouts in Dutch oven; stir to combine.
Bake, uncovered, for 35 to 40 minutes or until Brussels sprouts are tender and cheese sauce is bubbly. Let cool for 10 minutes before serving. Sprinkle with bacon, if desired.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 135mg
- Sodium: 500mg
- Total Carbohydrates: 11g
- Protein: 14g