I like to serve Brussels sprouts this way as a decadent side dish. Brussels sprouts get roasted and topped with a combination of gruyere and parmesan cheese melted inside of a quick and simple béchamel sauce (just shallots, fat, flour, and milk).
Course: Appetizer, Side Dish
Keyword: Brussels sprouts, nut free, vegetarian
Author: Chef Sara Furcini
2poundsBrussels sproutsends trimmed and halved
2tablespoonsextra virgin olive oil
2largeshallots (about 1/3 cup)minced
1tablespoongheeor butter or olive oil
1 1/4cupwhole milkor reduced fat milk
1tablespoonfresh thyme leaves
2tablespoonsgrated parmesan cheese
Preheat oven to 400°F. In a large bowl, toss the Brussels sprouts with olive oil and salt until well-coated. Spread in a large baking dish (you want a shallow layer to get some browning) and roast for 25 minutes.
Meanwhile, in a large pan over low heat, melt the ghee and sweat the shallots just until aromatic and tender, about 2 minutes (avoid browning the onion or it will cause the final dish to have a sweet taste). Add the flour and stir just to coat the onion. Immediately add the milk, salt, thyme, and cheeses. Stir and cook just until slightly thickened (raise the heat to medium to achieve this quicker).
Pour the sauce over the pre-roasted Brussels sprouts and return the dish to the oven for 15 minutes. To serve, top with more parmesan cheese and enjoy while it's hot.