Lighter Brussel Sprouts Gratin

I absolutely love these gratins! Even those who aren't thrilled with Brussels sprouts will enjoy them. They're cheesy, decadent but low-carb. I think they'd make a wonderful side dish at Thanksgiving or anytime of year. If you don't have ramekins, an 8x8 baking dish or baking dish able to hold approximately 2 cups works well also.

NOTES:

• An 8x8 square baking dish or a heat safe dish able to hold 2 cups will work.
• If you don't have garlic infused olive oil, olive oil is fine.
• Use any dried herb you like. Thyme is standard but use what you have. 

RECIPE:

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Serves 4

145 cals/9.8g fat/4.9g saturated fat/7.4 carbs/7.4g protein/3.1g sugar

INGREDIENTS:

16 oz brussels sprouts, halved with outer leaves removed
1/4 teaspoon kosher salt

black pepper [to taste]
2 teaspoons garlic infused olive oil
olive oil spray
1 tablespoon unsalted butter
1/3 cup chopped shallots
2 teaspoons flour
3/4 cup fat free milk

1/8 teaspoon kosher salt
3/4 teaspoon herbs du provence
2.3 ounces grated Gruyere cheese

DIRECTIONS:

Preheat oven to 400 degrees. Spray 4, 1/2 cup ramekins with cooking spray. Set aside. On a cookie sheet lined with parchment sheet toss the brussels sprouts with salt, pepper and garlic infused oil. Spread and roast on the lower third of the oven for 15 minutes. Turn over and roast another 10 minutes. Take sprouts out of oven. Lower heat to 350. 

Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and herbs du provence and cook until softened and translucent, about 4 to 5 minutes.  [Alternatively, spray the shallots with cooking spray and microwave until shallots are softened and translucent. Then add to melted butter in the pan.] Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens, season with 1/8 teaspoon kosher salt. Off the heat add half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.

Divide the sprouts into the gratins. Pour cheese sauce over the brussels sprouts, and top with the remaining cheese. Bake for 18-20 minutes until top is lightly browned and bubbly.

Inspired by Skinnytaste