If I had told you five years ago that brussels sprouts would be a huge food craze circa 2011 – 2013, would you have believed me? I’ll admit, it did take me awhile to warm up to them, after having never even tried them as a child. I had my first sprout around the age of 26 when I received a stalk of them in my CSA box.
- 1/3 cup Post Grape Nuts
- 1/2 cup grated gruyere cheese, divided
- 2 tablespoons unsalted butter, melted
- 1 pound brussels sprouts, stems removed, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 6 ounces button mushrooms, sliced
- 1/4 cup minced white onion
- 2 tablespoons all-purpose flour
- 1-1/3 cups 2% milk
- 2 tablespoons prepared horseradish
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F. In small bowl, stir together Grape Nuts, 1/4 cup cheese and butter.
- Heat large pot of salted water to boiling. Add brussels sprouts and blanch 5 minutes or until slightly softened. Drain and briefly rinse with cold water; set aside.
- Meanwhile, in large skillet, heat oil over medium high heat. Add garlic, mushrooms and onion; cook 6 minutes or until mushrooms begin to brown, stirring occasionally.
- Add flour to skillet, cook 1 minute, stirring occasionally. Stir in milk, heat to boiling. Cook 3 minutes or until thickened, stirring constantly.
- Stir in horseradish, pepper, and remaining 1/4 cup cheese. Add brussels sprouts; toss until well combined. Transfer mixture to small baking dish and sprinkle with Grape Nut mixture. Bake 15 to 20 minutes or until bubbly.
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