Holiday Side Special: Brussels Sprout Casserole

As you all know, Thanksgiving is just around the corner. Currently, I am racking my brain trying to come up with some interesting side dishes for this year's feasting. I came across this recipe in the AHA Cookbook and tried it out last night. I have never cooked a Brussels sprout in my life and this dish turned out beautifully! For a great dinner for one, I cooked some brown rice and served the casserole over top. Serves 8.

Historically, the Brussels sprout has gotten a bum rap for being bitter and mushy. The real culprit is overcooking. Cooked properly, Brussels sprouts have a surprisingly mild flavor in comparison with their other cruciferous brethren. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Not to mention, the cruciferous family of vegetables are believed to have potent anti-cancer properties.

Ingredients

2—10oz. packages frozen Brussels sprouts

Sauce
1 cup low-sodium chicken broth
⅔ cup fat-free evaporated milk
¼ cup unbleached white flour
Salt and pepper
2 tablespoons chopped pecans

½ cup dry cornbread stuffing mix (with the seasoning)—I used Trader Joe's Cornbread Stuffing Mix

Preheat the oven to 400°F. Lightly spray a small glass casserole dish—about 7" × 10.5" × 2".

Prepare the frozen Brussels sprouts according to the package directions, omitting any fat or salt. When done and little bit cooled, cut Brussels sprouts in half. Put the sprouts in the casserole dish.

In a medium saucepot, whisk together the ingredients for the sauce, minus the pecans. Cook over medium-high until the sauce comes to a boil and thickens, stirring occasionally. Remove from the heat and stir in the pecans. Pour the sauce over the Brussels sprouts. Sprinkle the stuffing mix over top. Lightly spray with some olive oil spray.

Bake 5-6 minutes, or until the top is lightly browned.