Creamy Potato-Brussels Sprouts Casserole

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Brussels sprouts, trimmed and halved
• 3 cups diced potatoes
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the Brussels sprouts and potatoes and cook, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
3. Add the thyme, salt, and pepper and cook for 1 minute. Add the broth and bring to a simmer. Simmer for 5 minutes. Stir in the milk and bring to a simmer again. Remove from the heat.
4. Pour the vegetable mixture into a 9-inch square baking dish. Sprinkle the Parmesan cheese and breadcrumbs on top. Bake for 30 minutes, or until the top is golden brown and the vegetables are tender.

Interesting Facts

• Brussels sprouts are an excellent source of fiber, vitamins, minerals, and antioxidants.
• Potatoes are a great source of potassium, vitamin C, and B vitamins.
• This casserole is a great way to get your daily servings of vegetables.