This cheesy garlic Brussels sprouts bake will convert all veggie-skeptics

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Brussels sprouts are a divisive sort of veggie. Many people who grew up eating them either boiled or steamed associate them with stinky sulfur and not much else. But when they're roasted, these baby cabbages become a sweet, nutty, caramelized treat. In the recipe below, they're combined with a béchamel sauce flavored with rich, roasted garlic and two kinds of cheese. It makes a scrumptious side dish or impressive main dish that the whole family will love.
Fresh, raw Brussels sprouts are key to this recipe. Frozen sprouts have too much water in them and won't crisp up in the oven like fresh will.
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Cooktop Cove
Cheesy garlic Brussels sprout bake
6
20 minutes
40 minutes
1 hour
1 head garlic
1 tablespoon olive oil, divided
2 pounds Brussels sprouts, cleaned and halved lengthwise
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup shredded Gouda cheese
1 pinch nutmeg
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese
Preheat the oven to 400 F.
Cut the top off of the head of garlic, exposing the cloves. Drizzle with 1 teaspoon of the olive oil and wrap in aluminum foil.
Toss the remaining olive oil and the salt with the Brussels sprout halves. Arrange the sprouts on a rimmed baking sheet and place the foil-wrapped head of garlic in the center. Roast for 20-25 minutes until caramelized.
While the Brussels sprouts roast, make the béchamel. Heat the butter and flour together over low heat in a saucepan. Whisk until well combined. When the raw flour taste has cooked out, begin drizzling in the milk, bit by bit, whisking all the while. Continue cooking until the sauce is nice and thick.
Remove from the heat and add the Gouda, nutmeg and black pepper. Whisk well to combine and to melt the cheese.
Transfer the Brussels sprouts to a 9-by-13-inch casserole dish. Squeeze the roasted garlic into the béchamel and whisk well to combine.
Drizzle the béchamel over the sprouts and toss well to combine. Sprinkle the Parmesan over the top and bake for 15-20 minutes, until bubbly and brown on top.
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