Brussels sprouts and mushrooms unite in a cheesy, gourmet casserole

Emily Monaco

Contributing Writer

Both Brussels sprouts and mushrooms have an unfortunate bad reputation that's frankly undeserved. When roasted, both ingredients acquire a depth of flavor: Brussels sprouts lend a nutty richness, while mushrooms take on an umami woodsiness. In the recipe below, they're a match made in heaven.

This casserole turns just a handful of simple ingredients into a delicious vegetarian main dish that is sure to impress. Roasted mushrooms and Brussels sprouts are coated with a luxurious béchamel seasoned with nutmeg and Parmesan cheese. A drizzle of reduced balsamic vinegar adds just the right amount of sweetness to bring the dish together.

Cooktop Cove

Brussels sprout and mushroom casserole

20 minutes

40 minutes

1 hour

2 pounds Brussels sprouts, cleaned and halved

1 pound cremini mushrooms, cleaned and halved

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons flour

2 cups whole milk

1/2 cup Parmesan cheese

1/4 teaspoon freshly ground black pepper

1 pinch nutmeg

1/4 cup balsamic glaze

salt

Preheat the oven to 350 degrees.

Toss the Brussels sprouts, mushrooms, and olive oil with a pinch of salt. Arrange in an even layer on a casserole dish, and roast for 20 minutes, or until nicely browned.

Meanwhile, make the béchamel. Combine the butter and flour in a saucepan, and cook over medium-low heat, whisking constantly. Cook for 1-2 minutes, until the flour is slightly toasted, then drizzle the milk in, bit by bit, whisking all the time.

Continue adding the milk bit by bit, and cook the sauce until it is nicely thickened.

Remove from the heat and add the Parmesan, pepper, and nutmeg. Whisk well to combine.

Remove the vegetables from the oven and toss with the béchamel and bake for about 20 minutes, or until bubbly and browned on top.

When the casserole comes out of the oven, drizzle the balsamic syrup over the top.

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