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SERVES:
4

INGREDIENTS:

2 pounds brussel sprouts (see hints below)
approx. 3-4 Tbs vegetable oil
salt and pepper to taste

for the cheese sauce: (see hints below)
2 Tbs butter
4 Tbs all-purpose flour
2 cups milk
4 ounces grated cheddar cheese

PROCEDURE:

Preheat the oven to 400 degrees.

Prepare the sprouts by cutting some of the stem off, removing some of the darker, greener outer leaves, cutting each sprout in half through the stem end and placing them into a large mixing bowl.

Toss the sliced sprouts with a little vegetable oil and salt and pepper to taste, lay them out in a single layer on a baking tray (or baking trays) and place them into the preheated oven.

Stir those around occasionally.....they'll take about 30 minutes total.....and try to keep the cut flat sides of the sprouts against the baking tray for part of that time and, after about 15 minutes into it, you can start making the cheese sauce.

Melt 2 Tbs butter in a deep, heavy bottomed stainless steel pot on medium heat and then whisk in 4 Tbs of all purpose flour......and let that cook along for a minute and then add 2 cups of milk and bring it up to a simmer, whisking it as it goes.

Once the milk does come up to a simmer, turn the heat down a little bit and add 4 ounces of grated cheddar cheese......stir that in and let it melt in and turn the heat off.

The brussel sprouts will be somewhat soft to the touch and nicely caramelized when they're done and then, at that point, it's time to eat.

Serve the sprouts up in individual bowls with as much cheese sauce as you like right on top!

HINTS:

This makes enough cheese sauce for 4 pounds of brussel sprouts.
Save any leftover sauce (if you only roast 2 pounds of sprouts) and rewarm and toss with cooked pasta for a quick mac and cheese for the kids.
Or...just cut the cheese sauce recipe in half to begin with for 2 pounds of sprouts.