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.