Warm melted cheese, gooey-salty-decadent-calorie-laden cheese on top of perfectly fresh and healthy vegetables should be illegal.
Sizes of brussels sprouts can vary quite a bit ranging from the size of a large egg to a small coin. So adjust your cooking times based on the size. Select all the same sizes for consistent cooking. This size difference can affect the results of this recipe. And of course, add more cheese if you like!
about 2 pounds Brussels sprouts , halved
2 Tablespoons (30g) butter
2 Tablespoons (15g) flour
1-1/4 cups (300ml) milk
1 cup (100g) grated parmesan cheese, extra for topping if you like
1/2 teaspoon kosher salt
1/4 cup (60ml) mayonnaise
black pepper to taste
Pre-heat oven to 350° F.
Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!
In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 40-50 minutes or until Brussels sprouts are tender. For extra cheese crust, top with grated parmesan cheese before baking.
Total Time: 60 minutes Yield: makes about 4 servings