Friday, December 25, 2015

Roasted Brussels Sprouts and Smoked Gouda Gratin

I love Brussels sprouts.  Love, love, love them.  And I feel like it is my calling in life to help others love them as much as I do.  I know that they're not super appealing.  And heck, they look like little cabbages.  And cabbages are hard to love.  And I know that they get this sulfurous stink if they're boiled, and that's really unappealing.  But cooked properly, and in this case smothered in cheese sauce, they are fantastic.  Roasted, they are extra fantastic.  This recipe is the best of both worlds.

Roasted Brussels Sprouts and Smoked Gouda Gratin

2 pounds Brussels sprouts, trimmed and halved
2 to 3 tablespoons olive oil
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dry mustard
⅓ pound smoked Gouda, grated
½ cup panko
¼ teaspoon smoked paprika
2 tablespoons unsalted butter, melted

Preheat oven to 375°F.

Toss Brussels sprouts with olive oil and season generously with salt and pepper.  Spread out on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until tender.  Set aside.

In a large saucepan over medium-high heat, melt butter and sprinkle in flour.  Stir mixture until flour begins to brown, about 2 to 3 minutes.  Pour in the milk slowly, stirring constantly, to form a smooth mixture.  Sprinkle in garlic powder, onion powder, and mustard.  Reduce heat to medium and whisk constantly until sauce thickens slightly.  Add cheese a handful at a time, whisking constantly to incorporate.  When cheese sauce is smooth and all cheese has melted, scoop the Brussels sprouts into the saucepan and stir to coat.

Reduce oven to 350°F.  Pour Brussels sprouts into a 1-quart baking dish.  Combine panko, paprika, and melted butter and sprinkle over the top.  Bake until bubbly, 20 to 30 minutes.

Makes 6 servings

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