- 1 1/2 pounds of Brussels sprouts
- 2 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups reduced-fat milk
- 1 cup Parmesan cheese, grated
- 1/2 tsp. salt
- 1/4 cup light mayo
- Black pepper, to taste
Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves.
Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain and set aside.
In large pan melt butter. Add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.
Source: Adapted from The White on Rice Couple