It’s simple– vegetables are just better when they’re baked in cheese and herbs. I find this bake to be perfect for holidays, special occasions, or to bring to a potluck/gathering. In presentation, it tastes and looks gourmet. But in preparation, it is simple to make, and doesn’t take much time at all.
- 20 oz. brussels sprouts, sliced in half
- olive oil (about 1/4 cup)
- salt & pepper to taste
- 1 tablespoon butter
- 2/3 cups finely chopped shallots
- 1 tablespoon flour
- 1 1/2 cups milk
- 1/4 cup freshly grated parmesan
- 1/2 cup grated gruyere cheese, divided
- 2 teaspoons thyme
- Preheat oven to 400 F. In a 9 x 13 casserole dish, add the halved brussels sprouts. Pour some olive oil (about 1/4 cup) over, add some salt & pepper, and toss the brussels sprouts until evenly coated.
- Put the brussels sprouts into the preheated oven, and bake for 30 minutes, tossing them halfway through to ensure they bake evenly.
- While the brussels sprouts are baking, you will make a simple roux. First melt the butter in a saucepan over medium heat. Then add the chopped shallots and cook until they are softened. Next, sprinkle in the flour slowly and whisk until a thick paste is created. This is the roux (the base of the cheese sauce).
- Slowly add the milk to the roux a little bit at a time, whisking continuously until it is all incorporated. Watch and stir the mixture for about 5-7 minutes, or until it becomes visibly thicker.
- Add the thyme, parmesan, and half of the gruyere. Stir until it is completely mixed and cheese is melted.
- Once the brussels sprouts have finished their 30 minutes in the oven, remove them. Pour the cheese sauce you have made over the brussels sprouts and toss them so the sprouts are evenly covered in the sauce. Sprinkle the other half of the gruyere cheese over top. Put the dish back into the oven and bake for an additional 15 minutes, or until bubbly and edges are slightly crispy.
- Remove from the oven and let cool for about 5 minutes before serving.