Cheesy Roasted Brussel Sprouts and Cauliflower

Name: Cheesy Roasted Brussel Sprouts and Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1 ½ lb Brussels Sprouts (1 1/2 pounds Brussels sprouts, trimmed and cut in half); 1 lb Cauliflower (1 pound cauliflower florets (about half medium head)); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 tsp Kosher Salt (1 teaspoon kosher salt); 3 cloves Garlic (3 cloves garlic, minced); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter); 2 tbsp All-Purpose Flour (2 tablespoon all purpose flour); 1 cup Whole Milk (1 cup milk (I use 2%)); 0.13 tsp Black Pepper (1/8 teaspoon pepper); 0.13 tsp Mustard (1/8 teaspoon dry mustard); 1 ½ cup Mozzarella Cheese (1 1/2 cups shredded cheese (I used 1 cup Swiss and 1/2 cup mozzarella), divided)

Cheesy Roasted Brussel Sprouts and Cauliflower - Side Dish (Italian)

40 minItalian

Servings8

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 425 degrees F.
2Toss the Brussels sprouts, cauliflower, olive oil, salt, and garlic together until the vegetables are evenly coated.
3Spread them on a rimmed baking sheet, and roast for 15-18 minutes, or until they are fork tender.
4While the vegetables are roasting, make the cheese sauce.
5In a medium saucepan over medium heat, melt the butter.
6Add the flour and cook, stirring, for about a minute until the flour is browned.
7Slowly add the milk, whisking constantly so the sauce is smooth.
8Whisk in the pepper and dry mustard, and bring the sauce to a simmer. It should be steaming with small bubbles along the edges, and starting to thicken.
9Lower the heat to medium low and slowly whisk in 1 cup of the cheese, continuing to stir until it is completely melted.
10Reduce the heat to low and keep the sauce warm until the vegetables are finished roasting.
11Remove the vegetables from the oven and transfer them to a large casserole dish, or a 9x13 inch baking dish. (They will just fit in a 9x13 dish so if you have something a bit larger that will make it easier to stir in the cheese sauce, but a 9x13 dish will work.)
12Pour the cheese sauce over top of the vegetables and stir gently to coat everything in the cheese sauce.
13Sprinkle the remaining half cup of cheese over top of the vegetables and bake for another 10-15 minutes, or until the cheese is melted on top and the sauce is bubbling.