Brussels Sprouts have always been a weird food to me. When I was younger, it was one of those taboo foods that I just wouldn’t eat. But as I’ve gotten older and a little more willing to try things out of my comfort zone, I’ve warmed up to the idea of them. My mom is an amazing cook, so she introduced brussels sprouts into my diet in a variety of different ways. But I have never actually cooked them myself. After having brussels sprouts in a few different ways, I realized that they can be overcooked very easily, and when they are overcooked they turn to mush…fast!
When I decided to make brussels sprouts for the first time, I wanted to make sure that I didn’t overcook them. Obviously I asked my mom for a few tips because she is the expert, but I wanted to figure it out on my own as well. I chose to use this recipe because, 1: I love cheese, and 2: because I was not ready to eat brussels sprouts plain…yet. I wanted some type of sauce or other flavor to contrast the flavor and texture of the brussels sprouts.
Here is the recipe for Cheesy Brussels Sprouts:
- About 1.5 pounds of Brussels sprouts, halved
- 3-4 Tablespoons extra-virgin olive oil
- salt and pepper to taste
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1.5 cups milk
- 1 cup parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 cup mayo
- black pepper to taste
Pre-heat oven to 425°F
- Clean and trim stems of Brussels sprouts. Cut in half. Place all halves flat-side down on a baking sheet and drizzle with extra-virgin olive oil, salt, and pepper
- When the oven is pre-heated, put the brussel sprouts in the oven for about 15 minutes or until the bottoms of the brussels sprouts are browned.
- Meanwhile, in a 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 turn down the oven to 350°F. Bake for about 10-15 minutes or until brussels sprouts are tender but not mushy and cheese sauce is barely bubbling.
- If desired, sprinkle extra cheese on top of the brussel sprouts.
- Let cool for 5 minutes and serve.
Recipe adapted from Whiteonricecouple.com
I was so impressed with how these turned out. I realized that whatever I wasn’t cooking I was missing out on. Now I’m going to try and challenge myself to work with ingredients that I am not necessarily familiar with. That way I can discover all kinds of new recipes!