Ingredients
1 tbsp. extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb. Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 c. Greek yogurt
1/2 c. mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 c. freshly shredded Fontina
1/2 c. freshly grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley
Preparation
Step 1Heat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more. Season with salt and pepper, then remove from heat and let cool.Step 2In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish. Step 3Bake until top is golden and cheese is bubbly, 30 to 35 minutes. Step 4Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.
Looking for more delicious ways to make Brussels? Check out these Kung Pao Brussels Sprouts—but be warned, they’re addictive.
