Around here, we know that everything is better when bathed in a rich cheese sauce. We like it on everything from crispy potatoes to baked chicken, but especially on vegetables. That’s why we love this recipe. Sautéed Brussels sprouts and parsnips are combined with a creamy cheese sauce to make a rich side dish that our whole family enjoys. Sometimes we even add chopped cooked chicken or ham to make it a complete meal on its own.
The Brussels sprouts in this recipe really are the star of the dish, but the parsnips add a sweet and nutty background flavor that we love. Sometimes we substitute carrots or potatoes if that’s what we have on hand; roasted root vegetables are a popular choice in our house. This recipe is also a good place to hide vegetables for picky eaters because everyone loves a nice cheesy casserole!
1 pound Brussels sprouts, cleaned and quartered
2-3 medium parsnips, peeled, halved lengthwise and chopped into 1/2-inch pieces
1 medium yellow onion, chopped
2 medium cloves garlic, minced
1 cup heavy cream
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup sharp cheddar cheese, shredded
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