Prep time: 15-20 min
Cook time: 20 min or until brussels are fork tender
Cook temp: 450, Broil for the last 3 to 5 min
For the Brussels:
- 8 C Quartered brussels
- 5 Garlic cloves roughly chopped
- 1 T seasoning salt
- 2 T Olive oil
Place in a baking dish.
For the Cream Sauce:
- 1 T Butter
- 1 heaping T Flour
- 3 C Whole milk
- 1/2 t Nutmeg
- 1/4 t Pepper
- 1 t Salt
- 1 T Whole grain Dijon mustard
- 2 Pinches of Red pepper flakes
- 1/4 C Parmesan cheese
Make a roux with the butter and flour and then add the milk. Add the salt, pepper, mustard, red pepper flakes, and nutmeg. I know it seems weird to add nutmeg but you don’t even know it’s there, and it adds a nice warmth and great depth to the dish. Keep stirring and once it starts to lightly boil add the cheese and keep mixing.
Pour the creamy sauce over the brussels and stick in the oven.
PS: Even if you don’t like brussels I really think you will enjoy this dish!!!!
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