-
1
Preheat oven to 350F.
-
2
Coat 12- x 8-inch oval baking dish with cooking spray.
-
3
Place 1 bag spinach in microwave-safe bowl, cover, and microwave on high power 2 minutes, or until spinach is wilted.
-
4
Transfer to kitchen towel, and squeeze out as much water as possible.
-
5
Repeat with remaining bag of spinach.
-
6
Coarsely chop, transfer to bowl, and season with salt and pepper, if desired.
-
7
Steam Brussels sprouts in steamer 6 to 8 minutes, or until tender.
-
8
Transfer to shallow bowl, and cool.
-
9
Melt 1 Tbs.
-
10
butter in skillet over medium-low heat.
-
11
Add onion and garlic, and saute 3 minutes.
-
12
Add to spinach in bowl (do not stir).
-
13
Melt 1 1/2 Tbs.
-
14
butter in same skillet over medium-low heat.
-
15
Whisk in flour, and cook 1 minute.
-
16
Gradually whisk in milk.
-
17
Increase heat to medium, and cook 2 minutes, or until sauce thickens and boils, whisking often.
-
18
Whisk in 2 1/2 tsp.
-
19
horseradish, and season with salt and pepper, if desired.
-
20
Mix 1/4 cup sauce and 1 1/2 tsp.
-
21
Dijon mustard into Brussels sprouts in bowl.
-
22
Stir remaining sauce into spinach mixture.
-
23
Grind bread cubes in food processor until reduced to rice-size crumbs.
-
24
Wipe out skillet, then melt remaining 1 Tbs.
-
25
butter in skillet over medium heat.
-
26
Whisk in remaining 1 1/4 tsp.
-
27
horseradish and 1 1/4 tsp.
-
28
mustard.
-
29
Add breadcrumbs, and saute 5 to 6 minutes, or until coated with butter mixture and beginning to brown.
-
30
Spread spinach over bottom of prepared baking dish.
-
31
Arrange Brussels sprout halves cut sides down in concentric circles over spinach.
-
32
Top with breadcrumbs, leaving some Brussels sprouts visible.
-
33
Bake 25 to 30 minutes, or until sauce is bubbling around edge.
-
34
Let stand 5 to 10 minutes before serving.
