This is a twist on the classic “veggies-cooked-in-a-white-sauce”, but I have changed things up a bit using the less-celebrated Brussels sprouts – and (more importantly) I made it grain-free by recreating the delicious white sauce.
The best part of this dish (apart from the heavenly, cheesy topping) is the occasional bite of natural sweetness thanks to the red grapes scattered in-between. I just know you will love this – and so will the kids! Trust me on this one! It’s a healthier take on the classic Minnesota hotdish!
The best part of this dish (apart from the heavenly, cheesy topping) is the
occasional bite of natural sweetness thanks to the red grapes scattered
- 12.3 oz Brussels sprouts
- 3.5 oz small, seedless red grapes
- 1 TB unsalted grass-fed butter
- 1 TB ground arrowroot powder
- ¾ cup full-fat milk
- Salt and white pepper
- 1.76 oz grated mozzarella
- 1.7 oz grated cheddar
- Salt, to taste
1. Preheat the oven to 400°F.
2. Trim and halve the Brussels sprouts while you bring a large pan of salted water to the boil.
3. Boil the sprouts for 4-5 minutes until they turn bright green and cook until slightly tender.
4. Drain them in a colander and allow to steam off completely, then pour them into a suitable sized baking dish. Spread them out evenly and scatter in the red grapes.
5. In the meantime, melt the butter in a small pan and add the arrowroot powder, creating a roux.
6. Add the milk and whisk continuously until you notice the mixture thickens.
7. Season the mixture with salt and white pepper, then pour the mixture into the baking dish.
8. Scatter over the two grated cheeses.
9. Bake in the oven for 20 minutes, before serving. Season with additional salt if needed.
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Amount Per Serving: Calories: 210Total Fat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 250mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 11g