ROASTED CHEESY BRUSSELSPROUTS

^{The combination of nutty roasted Brussels sprouts, smothered with cheesy, leek sauce and finished in the oven until bubbling and golden brown is now my new favourite! You won't be disappointed.}

^{SERVES 4}

^{Cheese sauce}

^{1 Tbsp butter}

^{2 tsp flour}

^{2 sprigs fresh thyme, stalks removed}

^{½ leek, washed and sliced thinly}

^{½ cup milk}

^{½ cup cream}

^{50g parmesan cheese, grated}

^{fresh nutmeg, pinch}

^topping

^{2 tsp butter, melted}

^{2 tsp parsley, finely chopped}

^{200g gruyere cheese, or a cheese that melts well and has a nutty flavour}

^{½ tsp salt}

^{freshly ground pepper}

^{¼ cup bread crumbs or panko crumbs}

^{1 Tbsp butter}

^{500g Brussels sprouts, remove outer leaves}

 ^Method

^{Preheat the oven 180C}

^{Begin by making the cheese sauce; melt the butter in a medium sized saucepan, add the sliced leeks and thyme, cook for about 5 minutes or until the leeks have softened and sweetened.}

^{Add the flour and mix well to combine and cook out over a moderate heat for 2 minutes.}

^{Add the milk gradually, whilst stirring all the time. Add the cream and continue to stir, lower the heat and cook out for another 10-15 minutes.}

^{Add the parmesan cheese, nutmeg and seasoning. Set aside until required.}

^{Places the brussels sprouts into a suitable sized oven dish. Add the butter and season well. Roast in the oven until the sprouts start to carmelise and soften, about 10 minutes.}

^{While they are roasting, quickly mix together the melted butter, bread crumbs, parsley, gruyere and seasoning. Mix lightly to combine.}

^{When the brussels sprouts are tender, pour over the cheesy sauce.}

^{Finish by sprinkling over the breadcrumb mixture and return to the oven for a further 15 minutes.}

^{Ready for serving when the sauce is bubbling and golden.}