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
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
