Brussel Sprouts in Cheese Sauce
© Randal Oulton
Brussels Sprouts in Cheese Sauce
Prep
Cook
Total
Yield 9 x 1 cup / 150 g
Brussel Sprouts. Baked in a cheese sauce. With bread crumb topping. If you're a Brussel Sprouts fan, your ship just came in. Wait, though: we took this incredibly healthy vegetable -- and kept it healthy! Even with the cheese sauce and the bread crumbs, this dish is still only 2 Weight Watchers PointsPlus® per cup / 150 g serving. So tuck in and just enjoy. Bonus: it's quick and easy to make with one little cheat on the sauce.
Ingredients
- 1 1/2 cup Water
- 3 1/3 pounds Brussels Sprouts (fresh) (1.5 kg)
- 2 slices Bread
- 1 teaspoon Oregano
- 1 teaspoon Ground Pepper
- 2 tablespoons Italian Dressing (fat-free)
Instructions
Spray the inside of a 2 litre / 2 quart casserole dish with cooking spray. Set aside.
Empty the sauce mix into a microwave safe jug or bowl. Disregard package directions and instead measure 1 1/2 cups (12 oz / 350 ml) of water. Add a small amount of that water to the sauce mix, whisk to make a smooth paste, then add the rest of the water and whisk till smooth. Cook in microwave for 2 to 3 minutes until thick, then set aside to let it thicken some more as it stands.
Trim the Brussel Sprouts and wash them. Cook them until tender. [1]
Start heating over to 175 C / 350 F.
Transfer the cooked sprouts in a large bowl or pot. Add the cheese sauce, mix carefully until all sprouts are coated with sauce. (If the sauce got too thick, you can whisk in a bit more water.) Put in casserole dish.
Rip up the two slices of bread to make fresh bread crumbs. Put in a small bowl, season to taste with herbs of your choice such as oregano, savoury, rubbed rosemary, black pepper, etc. Add the 2 tablespoons of fat-free Italian dressing, stir to mix. Sprinkle the bread crumbs on top the brussel sprouts, spray the top of bread crumbs lightly with 1 to 2 sprays of cooking spray (this helps them brown better for "curb" appeal.)
Bake for about 35 minutes or until piping hot and bread crumbs are golden brown.
Notes
[1] Brussel Sprouts cooking times: Boil small to medium-sized ones for 5 minutes, large-sized ones for up to 15 minutes. Or pressure cooker: 6 minutes for small to medium ones, 12 minutes for large ones. You can make this up to a day ahead; store covered in refrigerator and remove from fridge 1/2 hour before baking.
Courses Skinny Food; Vegetables
Nutrition Notes
2 Weight Watchers PointsPlus® per 1 cup / 150 g.
There are a total of 22 Weight Watchers PointsPlus® in the recipe, which makes for 2 points for each of the 9 servings.
We used bread that was 1 Weight Watchers PointsPlus® per slice.
The points break down as follows: 0 for the fat-free Italian dressing, 2 for the bread, 4 for the sauce, 16 for the Brussel Sprouts.
Tip! For 3 points per 1 cup / 150 g, you can make it cheesier! Just use two packages of the cheese sauce mix and double the water. (That raises total recipe points to 26 points.)
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Amount
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2
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* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.