I love Brussels Sprouts and I don’t need them to be covered in a cheese sauce to entice me…I am, however, certainly not opposed to it! As a side to my lemon, thyme and garlic roasted pork tenderloin, I served these delectable little sprouts and we just loved them…It’s hard to beat the cheesey, gooey goodness and the tender, crunchy little sprouts. The sprouts roast in the oven for about 30 minutes and you would think after this long they would be soft…but they remained crunchy and delicious and the sauce soaked into all the leaf layers of the sprouts. These didn’t last long…
- 1 pound of Brussels Sprouts, outer leaves taken off and cut in half
- 1 Tablespoon of butter
- 1 Tablespoon of flour
- 3/4 cup of milk
- 1/2 cup Parmesan or Gruyere cheese, plus extra for sprinkling
- 2 tablespoons of light mayonnaise
- 4 slices of bacon, cooked and chopped
- Freshly Ground Pepper
Preheat the oven to 350 degrees
In a medium sauce pan, bring water to a boil and add in the sprouts. Blanch for one minute, they should turn bright green. Do not “cook” the sprouts, you do not want them to be soft.
Remove the sprouts from the water, place in a bowl and set aside.
In the same sauce pan, melt the butter and whisk in the flour. Stir until blended. Do not let the flour burn. Add in the milk, mayo, cheese, bacon and pepper. Whisk until the cheese is melted and all ingredients are combined.
Combine the sprouts and the cheese sauce and mix until combined. Place the mixture into a baking dish and bake in the oven for 30-35 minutes or until the sprouts are tender. During the last 5 minutes of baking, add additional cheese on top and allow to brown slightly in the oven.