Cheesy Brussels Sprouts

I have had people who don’t like Brussels sprouts enjoy this recipe, one that we traditionally serve for Christmas Dinner. The recipe comes from The Canadian Living Christmas Cookbook.

Ingredients:

2 lb. Brussels sprouts

3 Tb. Butter

3 Tb. Flour (gluten-free or regular)

2 cups milk

1 tsp. Dijon mustard

¾ tsp. Salt

½ tsp. Pepper

1 cup shredded cheddar cheese

Method:
1. Cut X in base of each brussels sprout; cook in large saucepan of boiling water for 7-9 minutes or until tender-crisp. Drain and refresh under cold water; press out excess water with towel. Let cool; halve and set aside.

2. In saucepan, melt butter over medium heat; stir in flour and cook, stirring for 1 minute. Add milk; cook, stirring, for 3-5 minutes or until smooth and thickened. Stir in mustard, salt, and pepper. Remove from heat; stir in half of the cheese until melted. Gently stir in brussels sprouts.

3. Spoon into greased 11 by 7 (2 litre) baking dish (can be prepared to this point, covered and refrigerated for up to 1 day). Sprinkle with remaining cheese; bake in 375 degree oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes (if desired).

Makes 8 servings.