UNBELIEVABLE CHEESY GARLIC BRUSSELS SPROUT BAKE #VEGAN #EASYRECIPES
Howdy companions! I'm flying in today to share a scrumptious formula that I as of late gave it a shot! I at first discovered One of my 2017 goals is to eat more beneficial, yet to explicitly eat increasingly green veggies! Brussels sprouts used to be my BIGGEST foe and one of my least most loved sustenances until I attempted them broiled. As I would see it, bubbled brussels sprouts are terrible, however stick em in the broiler and they are SO great. They lose the severe taste they have while crude/bubbled and get this scrumptious firm external layer.
This formula takes that decency to the following level and is so velvety and rich you would swear it's wanton, when extremely it's under 140 calories serving and loaded with veg! Yum.
This formula at first included creamer and huge amounts of cheddar, yet I supplanted the cream with 2% milk and downsized the cheddar so it wasn't so overpowering. The entire meal dish was DEVOURED by my family and got rave audits by everybody (which is stating something since my sister is an extraordinarily fastidious pescatarian and my father is about the steak and potato life).
INGREDIENTS:
- 4-5 cups brussels sprouts, halved
- 2 tbsp butter
- 3 cloves garlic, minced
- ¼ cup flour
- 2 cups 2% milk
- 1 cup gruyere cheese, grated
INSTRUCTIONS:
- Preheat oven to 375.
- Fill a large pot with water and bring it to a boil. Add the brussels sprouts and cook for 5-6 minutes until slightly tender. Drain the water from the pot and run the brussels sprouts under cool water to stop the cooking process. Pat the brussels sprouts as dry as possible.
- While the brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the whole milk and cook for 5-6 minutes or until thickened, whisking to remove any flour clumps.
- Remove the saucepan from the heat and stir in ½ of the gruyere cheese. Stir until melted and season with salt and pepper.
- Pour the gruyere mixture over brussels sprouts and stir till they are evenly coated. Add the mixture to a large baking dish and sprinkle the remaining cheese on top. Bake for 20-25 minutes until nicely browned (I broiled the dish for the last 1-2 minutes).
For more detail :http://bit.ly/2KJ53n2
