Taste of Home
Brussels Sprouts and Grapes au Gratin
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Red grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee
Ingredients
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1 pound fresh Brussels sprouts, halved
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1/2 cup seedless red grapes, halved
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1 tablespoon butter
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2 tablespoons arrowroot flour
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3/4 cup 2% milk
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded Swiss cheese
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Grated Parmesan cheese
Directions
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1.
Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes.
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2.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes.
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3.
Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.
Nutrition Facts
2/3 cup: 152 calories, 8g fat (5g saturated fat), 24mg cholesterol, 180mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 8g protein.
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