Brussels Spouts Gratin

When I was a kid, you couldn't pay me to eat Brussels Sprouts.

But as an adult? I LOVE them.

The key to making Brussels is roasting them. 

They taste even better when roasted and smothered in cheese, like this when they are made as a gratin. 

Here is what you need:

- 2 lbs of Brussels Sprouts, trimmed & sliced in half
- 1 cup White Cheddar cheese, shredded
- 1/2 cup grated Parmesan Cheese
- 1/2 shredded Parmesan Cheese
- 1/2 cup milk
- 2 T butter
- 2 T minced garlic
- Sea Salt, Pepper & Olive Oil to coat

Directions:
Cut brussels sprouts in half and trim the ends:

Place them in a gallon ziplock bag. Drizzle with olive oil and sprinkle with salt & pepper. Shake to coat.

Put brussels on a cookie sheet and roast for 18 minutes in a 400 degree oven.

While the brussels are roasting, its time to make the cheesy sauce! 

Add minced garlic & 2 T of butter to a pan.

 Add the flour & whisk:

 Whisk together on low heat:

 Then, add the milk and keep whisking it.

Shred your white cheddar cheese:

 Add the shredded white cheddar cheese and both types of Parmesan cheese.

 Stir until all melted and remove from heat:

Once your brussels are done roasting, add them to an 8x8 baking dish:

 Add the cheese mixture on top:

Then stir it up to coat the brussels:

Sprinkle more Parmesan on top:

Bake at 400 for 20 more minutes until the top is brown.

 Let cool for 5-10 minutes & then serve.

This Brussels Sprouts Gratin is so yummy, it add a new level to roasted Brussels Sprouts.

 If you want to put them on an even higher level, add some chopped bacon to the gratin!

These Brussels Spouts would be a perfect side side for Thanksgiving dinner, Christmas or just because!

Enjoy!