Creamed Brussels Sprouts
Parker Feierbach
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!
Looking for more delicious ways to make Brussels? Check out these Kung Pao Brussels Sprouts—but be warned, they’re addictive.
Yields:
6
6
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
0
mins
Ingredients
1 tbsp.
extra-virgin olive oil
extra-virgin olive oil
1/2
large yellow onion, chopped
large yellow onion, chopped
3
cloves garlic, minced
cloves garlic, minced
2 lb.
Brussels sprouts, halved and thinly sliced
Brussels sprouts, halved and thinly sliced
1/2 tsp.
red pepper flakes, plus more for garnish
red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 c.
Greek yogurt
Greek yogurt
1/2 c.
mayonnaise
mayonnaise
2
eggs, lightly beaten
eggs, lightly beaten
Zest of 1/2 lemon
1/2 c.
freshly shredded Fontina
freshly shredded Fontina
1/2 c.
freshly grated Parmesan, plus more for garnish
freshly grated Parmesan, plus more for garnish
2 tbsp.
freshly chopped parsley
freshly chopped parsley
crushed red pepper flakes, for garnish
Directions
- Heat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and cook until tender, 7 minutes more. Remove from heat and let cool.
- In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in the cooled vegetables and transfer to a medium baking dish. Bake until top is golden and cheese is bubbling, 30 to 35 minutes. Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.
