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Cheesy Brussels Sprouts

Canadian.Recipes's picture
Ingredients
  Brussels sprouts 2 Pound (1 Kilograms)
  Butter 50 Milliliter (3 Tablespoon)
  All purpose flour 50 Milliliter (3 Tablespoon)
  Milk 500 Milliliter (2 Cups)
  Dijon mustard 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Shredded cheddar cheese 250 Milliliter (1 Cup)
Directions

Cut X in base of each brussels sprout; cook in large saucepan of boiling water for 7 to 9 minutes or until tender crisp.
Drain and refresh under cold water; press out excess water with towel.
Let cool; halve and set aside.
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute.
Add milk; cook, stirring, for 3 to 5 minutes or until smooth and thickened.
Stir in mustard, salt, pepper and nutmeg.
Remove from heat; stir in half of the cheese until melted.
Gently stir in brussels sprouts.
Spoon into greased 11 x 7 inch (2 L) baking dish. (Brussels sprouts can be prepared to this point, covered and refrigerated for up to 1 day.)
Sprinkle with remaining cheese; bake in 375°F (190°C) oven for 30 minutes or until bubbly.
Brown under broiler for 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Vegetable
Interest: 
Party

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