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Fall in love with Veggies Again



-1 Tablespoon butter

-2 ½ tablespoons flour

-2 cups milk

-¼ teaspoon ground nutmeg

-1 teaspoon salt

-½ teaspoon fresh rosemary, chopped

-½ teaspoon fresh thyme, chopped

-1 ¼ cups Gruyere cheese, shredded

-½ cup Parmesan cheese, shredded

-2 pounds brussels sprouts, cut in half and blanched

-2 shallots, peeled and sliced


Preheat oven broiler.

In a large, high-sided skillet, cook bacon over medium-high heat for 4 minutes or until crisp. Remove bacon with a slotted spoon, and let drain on paper towels.

In the same pan, add butter and flour, and stir, creating a roux. Whisk in milk, bring to a simmer, and reduce heat to medium-low. Continue to whisk until sauce thickens slightly. Season the sauce with nutmeg, salt, rosemary, and thyme, and stir.

Whisk in 1 cup Gruyere and Parmesan, a quarter cup at a time, until melted and blended. Add in brussels sprouts, shallots, and bacon, and toss to coat. Spoon mixture into a casserole dish or ovenproof skillet, and sprinkle the top with remaining Gruyere.

Broil casserole for 5-7 minutes or until bubbly and lightly browned on top. Let rest for 5 minutes before serving.

Enjoy with loved ones

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