Brussels Sprouts Casserole

foodnetwork.com

CAMOM

2 tablespoons extra-virgin olive oil

2 pounds Brussels sprouts, quartered at the root end (or halved if small)

4 tablespoons unsalted butter

2 leeks, white and light green parts, halved and sliced ¼-inch-thick

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh thyme

3 cloves garlic, sliced

3 tablespoons all-purpose flour

2 cups low-sodium chicken broth

1 cup heavy cream

¼ cup grated Parmesan

2 teaspoons Dijon mustard

Zest of 1 lemon

2 cups crispy onions, such as French's

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