Roasted Brussels Sprouts & Green Bean Casserole
One way to get your family to eat their vegetables — roast them and top with a Parmesan sauce. You can also swap the veggies to be all green beans or Brussels sprouts. Either way, this casserole is simply divine.
Let’s be honest — the real showstoppers gracing the dinner table during the holidays are the side dishes. With just a few ingredients, and a little time, you’ll be serving some of the best recipes ever.
Preheat oven to 450° with a baking sheet inside.
Toss sprouts with 1 Tbsp. oil and 1/4 tsp. pepper flakes; season with salt and black pepper. Transfer sprouts to preheated baking sheet and roast 5 minutes. Toss beans with remaining 1 Tbsp. oil and ¼ tsp. pepper flakes; season with salt and black pepper. Add beans to the baking sheet and roast until sprouts and beans are fork-tender, 15 minutes more.
Melt butter in a saucepan over medium heat; add garlic and cook until fragrant, 1 minute. Increase heat to medium-high; whisk in flour and cook 1 minute.
Whisk in milk and broth; bring to a boil. Reduce heat to low and simmer sauce until it thickens, 5 minutes. Stir in Parmesan; season sauce with salt and black pepper.
Top sprouts and beans with sauce and onions.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 7g 35%
Cholesterol 18mg 6%
Sodium 296mg 12%
Carbs 22g 7%
*Percent Daily Values are based on a 2,000 calorie diet.