Meg Goes Nom Nom

Brussels sprouts have become one of my very favorite veggies!

But, all I ever do is roast them. Usually at least one batch each week. They are delicious. Really.

Leeks are a really great veggie too. I’ve gotten in the habit of using them frequently because I make my Creamed Spinach & Leeks recipe so often!

As much as I hesitate to alter a tried-and-true method (roasted Brussels Sprouts), sometimes it’s good to change things up a bit.

This recipe for Cheesy Shaved Brussels Sprouts & Leeks involves using “shaved Brussels Sprouts,” which are apparently something that can be found at Trader Joe’s in the produce section. I, on the other hand, took a paring knife to the little sprouts and sliced them into pieces. It works.

The cheese sauce portion of the original recipe probably needs a few tweaks (less milk, or some sort of thickening agent), I found.

But in the end, I wound up with this big enticing veggie casserole! It all worked.

Chicken Sausages were a nice accompaniment to this easy meal.

While this recipe for Cheesy Brussels Sprouts & Leeks from Tina wasn’t my very favorite, it was still a nice change up from the usual roasted sprouts.

The Pros: Healthy and cheesy! Also loved the crisp breadcrumb topping.

The Cons: Too runny, didn’t love the cheese combination used. “Shaving” Brussels sprouts by hand was a bit time-consuming!

What I would change: I might try using Cheddar plus American cheese and less milk next time. I mean, I LOVE Gruyere cheese but I just didn’t love it with Brussels sprouts. I also think grated Parmesan cheese sprinkled on top would be tasty!

—

Cheesy Shaved Brussels Sprouts & Leeks

Adapted from Carrots ‘n’ Cake

Ingredients:

• 10 ounces shaved Brussels sprouts or 1 lb trimmed, sliced Brussels sprouts
• 2 leeks, sliced
• 1 tbsp olive oil
• 1 tsp minced garlic
• 3/4 cup shredded Gruyere cheese OR whatever cheese you’d like
• 1/2 cup shredded cheddar cheese
• 1 tbsp butter
• 1 cup milk 1/2 cup milk
• 1 tsp Dijon mustard
• Salt and pepper to taste (~1/8 – 1/4 tsp each)
• 1/4 cup breadcrumbs

Directions:

Sauté Brussels sprouts and leeks over medium-high heat until crisp-tender and bright green, about two minutes. Transfer to a large bowl and set aside.

Heat butter, milk, mustard, salt, and pepper gently over medium-low heat, until hot. Remove from heat, and stir in cheese until melted.

Pour cheese mixture over sprouts and leeks. Stir to combine. Transfer to a baking dish. Top with breadcrumbs.

Bake at 400 F for 20 minutes. Cool for 5 minutes before serving.

—

• One Year Ago: Las Vegas 2011 – Recap Part III
• Two Years Ago: Mozzarella-Stuffed Turkey Burgers