4 fl oz freshly grated parmesan cheese (115 g), divided
kosher salt, to taste
olive oil, for greasing
1 lb brussel sprout (455 g), trimmed, quartered
Nutrition Info
Calories 373
Fat 26g
Carbs 23g
Fiber 2g
Sugar 7g
Protein 9g
How to Make It
1. Step
Preheat the oven to 400˚F (200˚C).
2. Step
In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
3. Step
Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
4. Step
Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
5. Step
Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
6. Step
Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
7. Step
Bake for 20 minutes, until the sauce is bubbly and browned.
