I invented this recipe some day when I was craving caulflower cheese, but only had brussels sprouts to hand. It is delicious with all sorts of meat, or as a dish of its own. —Tonemid
Brussels sprouts, rinsed, trimmed and halved
onion, finely chopped
garlic cloves, crushed and minced
1 3/4 cups
fresh thyme leaves, finely chopped
Salt, to taste
3 1/2 ounces
Cheddar, finely grated
Freshly ground black pepper
In This Recipe
Preheat the oven to 375 degrees.
Boil the halved Brussels sprouts in plenty of salted water until tender, about 5-7 minutes..
Cook the bacon in the butter over a very gentle heat until it is starting to brown (10-15 minutes).
Add onions, and cook until translucent. Add garlic and thyme, and sweat for a few seconds more, until fragrant. Stir in flour.
Still over a very gentle heat, gradually pour in milk, whilst stirring briskly. Bring slowly to the boil, still stirring, Simmer for a few minutes, until thickened, stirring now and then. Add thyme, and season to taste.
Make topping: Combine crumbs, cheese, olive oil and pepper in a small bowl.
Assemble: Grease 6 individual dishes. Distribute Brussels sprouts between them. Pour over bacon Béchamel, and top with crumble mixture. Bake in the preheated oven until bubbling and golden on top.