Holiday16: Brussels Sprouts Casserole

  • Chef: Hidemi Walsh
  • Ready in: 25-30 minutes
  • Serves: 3-4
  • Complexity: very easy
Holiday16: Brussels Sprouts Casserole


  • 20 Frozen Brussels sprouts, thawed
  • 1/2 small Yellow onion, peeled
  • 1 clove Garlic, peeled
  • 1/2 tablespoon Olive oil
  • 1/4 cup Dry white wine
  • 1/2 cup Shredded organic mozzarella cheese
  • 1/4 cup Plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Chopped fresh rosemary
  • 1 tablespoon Cornmeal
  • Salt and black pepper to taste


1. Mince garlic. Slice onion thinly. 2. In a bowl, mix together yogurt, rosemary and mustard. Preheat the oven to 350 degrees F. 3. In a non-stick skillet, heat olive oil over medium heat. Add garlic and cook stirring constantly until fragrant. Add onion and cook stirring constantly until onions are softened. 4. Add Brussels sprouts and cook stirring often for about 1 minute. 5. Stir in white wine. Then add the yogurt mixture and cheese to the skillet. Reduce heat to medium-low and cook stirring occasionally for about 5 minutes. Add salt and black pepper to taste. 6. Transfer the mixture into a casserole or baking dish (I used 24 oz. ramekin), sprinkle with cornmeal over the top and bake in the oven for 13-15 minutes.

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