Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1 1/2 cups Whole Milk (warmed)
  • 1 1/2 cups packed Sharp Cheddar Cheese, freshly grated
  • 1/2 cup packed Gruyère Cheese, freshly grated
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • Pinch of Nutmeg
  • Salt and Pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss prepared sprouts with olive oil, salt, and pepper on a large baking sheet. Spread into a single layer and roast for 18–20 minutes until deeply browned and slightly tender.
  2. While sprouts roast, melt the butter in a medium saucepan over medium heat. Whisk in the flour continuously for 1 minute to create a smooth roux.
  3. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  4. Remove the sauce from the heat. Stir in the Dijon mustard, smoked paprika, and nutmeg. Gradually add the grated Cheddar and Gruyère, stirring constantly until the cheese is completely melted and the sauce is smooth.
  5. Transfer the pre-roasted sprouts to a 9-inch pie dish or 8x8 inch baking dish. Pour the cheese sauce evenly over the sprouts, ensuring most are coated.
  6. Return the dish to the oven (still 400°F/200°C). Bake for 15–20 minutes, or until the sauce is bubbling vigorously around the edges and the top is golden brown.
  7. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.