Brussel Sprout Casserole Recipe
Prepare this recipe for brussel sprout casserole with caramelized onions, roasted veggies, and a cheesy sourdough topping!
Servings: 6 -8 servings
Calories: 399kcal
Equipment
1 (13 inch) Skillet or (8x12 inch) Baking Dish
Ingredients
- ¼ cup + 2 tablespoon olive oil
- 3 lbs white onions - approx. 6 large onion sliced thinly
- 2 lbs brussel sprouts halved or quartered if larger
- ½ tablespoon coconut aminos or worcestershire sauce
- 2 teaspoon honey
- ¼ teaspoon sea salt
- 5 cloves garlic minced
- 1 tablespoon arrowroot starch
- 2 cups beef broth low sodium, you can also use vegetable or bone broth
- 1 tablespoon thyme
- 1 cup sourdough cubes sub. croutons or breadcrumbs
- ⅔ cup gruyere cheese grated
Instructions
- Preheat oven to 400 F. Pour ¼ cup of the olive oil into a large skillet and heat on medium low heat. Add the onions and saute until caramelized (this will take about 45 minutes and requires continuous stirring).¼ cup + 2 tablespoon olive oil, 3 lbs white onions - approx. 6 large onion
- Meanwhile, prepare the brussel sprouts by tossing them in a bowl with the remaining 2 tablespoon olive oil, coconut aminos, honey, and sea salt. Spread the brussel sprouts out on the baking sheet, cut side down, leaving some room in between each, and bake in the oven for 16 - 18 minutes, flipping the pan around half way through to ensure even browning. Set aside.2 lbs brussel sprouts, ½ tablespoon coconut aminos, 2 teaspoon honey, ¼ teaspoon sea salt
- Add the minced garlic to the skillet with the onions and gently stir into the onions. Allow it to cook until fragrant. Add the arrowroot starch to the onions and mix until dissolved. Add the beef broth and thyme to the skillet and stir.5 cloves garlic, 1 tablespoon arrowroot starch, 2 cups beef broth, 1 tablespoon thyme
- Transfer the roasted brussel sprouts to the skillet with onions and gently mix into the broth. Allow the pot to simmer for 2 - 3 minutes so the flavors infuse into the brussel sprouts.
- If not using an oven proof skillet, pour the mixture into an 8 X 12 inch baking dish. Sprinkle the sourdough cubes and gruyere cheese over top and bake for 5 - 7 minutes until the bread is golden and toasted. Take the skiller out of the oven and give it a few big stirs to incorporate the sourdough and cheese into the mixture then pop it back into the oven for another 7 - 7 minutes until the casserole is bubbling.1 cup sourdough cubes, ⅔ cup gruyere cheese
- Let the casserole set for at least 10 minutes before serving warm and enjoy!
Notes
Storage : Store leftover Brussels sprouts casserole in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Thaw in the fridge overnight, and heat in the oven at 350F just until warmed through.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 46g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 16mg | Sodium: 641mg | Potassium: 1011mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1339IU | Vitamin C: 148mg | Calcium: 295mg | Iron: 4mg