Even if you are not a Brussels fan, try this. It just may just convert you once and for all because these ain't your mother's Brussels! Speaking of which, finicky kids my be entrapped into eating this version and voila - another vegetable under their belts (and in their tummies!).
Want to know more? Here are some fast facts about B.S., no b.s.!
They get their name from the fact that they were widely cultivated around Brussels, Belgium during the 16th century.
According to a 2002 survey, brussels sprouts are the most hated vegetable in Britain.
Top brussels sprouts producers include U.S., Canada, The Netherlands, England, and Germany.
One cup of brussels sprouts contains 1,122 IU of Vitamin A,
669 IU of beta carotene, 60 calories and over 100% of the recommended daily dose of Vitamin C.
What else do you need to know?!
Here's what you'll need:
6 C brussels sprouts (bottoms trimmed, halved)
1/4 t salt
2 T butter
2 T flour
1/2 C sour cream
3/4 C milk
4 T parmesan cheese
1 C shredded cheddar
Boil sprouts in salted water till fork tender, about 5 minutes.
(Yes, mine are whole. I halved them after I cooked them.)
Make sauce while they cook.
Melt butter in saucepan over medium heat.
Whisk until combined and bubbly.
Add sour cream, milk and salt
Whisk through until combined.
Blend in parmesan.
Add pepper to taste.
(I know, it looks like a lot but this was only 3 turns of the grinder.)
Boil and stir until bubbly.
Add sauce to cooked and well drained sprouts.
Pour into casserole dish.
No greasing required!
Top with cheddar.
A cup is a guideline.
Feel free to add extra for superlicious cheesiness!
Bake for about 20 minutes or until it looks...
Here it is with sweet potato mash and creole chicken breast.
But the star of this plate is really the brussels sprouts!
Saucy, cheesy with just enough bite - kinda like me!