2 pounds (4 cups) Brussels sprouts
6 slices turkey bacon
2 medium onions, diced
3 tablespoons butter
3 tablespoons flour
1/2 cup low sodium chicken broth
1 1/2 cups skim milk
1 cup shredded Parmesan cheese (packed)
1 teaspoon salt
1 teaspoon black pepper

8, 1/2 cup servings


Preheat oven to 400 degrees F. Wash Brussels sprouts and remove the outer leaves. Using a paring knife, score the core end of each sprout. In a large saucepan over medium-high heat, boil sprouts 3-5 minutes or until just tender. In a skillet over medium heat, cook turkey bacon until crisp. Remove from pan. Add the onions to the pan and cook until tender, about 5 minutes. Remove from pan. Melt butter in skillet. Add flour and stir until smooth. Using a whisk, slowly add chicken broth and milk. Stir until thick and smooth. Add cheese and stir until smooth. Add bacon and onions. Season with salt and pepper. Coat a 9-by-13 inch pan with non-stick spray. Place Brussels sprouts in pan and pour the gratin sauce over the top. Bake 25 minutes or until the top is lightly brown.

Nutritional Analysis: 
170 calories
6 g fat
2.5 g saturated fat
0 g trans fat
20 mg cholesterol
660 mg sodium
20 g carbohydrate
5 g fiber
7 g sugars
11 g protein

Brussels Sprouts Gratin

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

September, 2018

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