Baked Brussels Sprouts Recipe
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil. Cut off the stem end and pull of the loose leaves of the sprouts. Add them to the water and blanch for 5 to 7 minutes. Immediately remove and put them in an ice water bath.
Make the sauce by melting the butter then whisking in the flour over medium heat. Cook, stirring constantly for about 1 minute or until the flour is incorporated into the butter, slowly whisk in the milk and continue stirring until thick and creamy, about 3 to 4 minutes. Add 3/4 of the cheese and stir until melted. Season to taste (add in the cayenne if you'd like- I did and it added a little pop).
Halve the brussels sprouts through the core and put them in a baking dish. Pour the sauce over, cover with the remaining cheese and bake for 12-15 minutes, or until bubbly and browned.
A FEW TIPS ON BUYING BRUSSELS SPROUTS:
Look for a firm, tight brussels sprout with dark, unblemished leaves.
The smaller the sprout, the sweeter it will be.
Refrigerate them, loosely wrapped in paper towels and sue within 3 days.
They are a terrific source of vitamins C and A, fiber and potassium.