Cheesy Brussels Sprouts

When my weekly veg box arrives and yet again I see the bag of Brussels in there, I usually just push them to the back of the fridge and wait till I need to throw them out. But I was determined to make them edible and what better way than with half a block of Reggiano cheese. They were delicious and noone cared about double dipping fingers in the left over sauce at the end.

Method

Slice the bottom of the Brussels and take the outer layer of leaves off then score the base with a cross. Boil them for about 5 mins.

Melt the butter in a pot and add in the flour to make a paste then add the milk and stir till all is mixed in, just keep on low. Add in the grated parmesan and keep stiring.

In a caserole dish place the drained Brussels and then cover with the cheese sauce and then the grated tasty on the top.

Bake in the oven at about 220º C for half an hour or until the cheese has made a nice crust. Serve with some yummy bread to dip in the sauce.

• Kids
• Not Meat