Roasted Brussels Sprouts with Sambal Cheese Sauce
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $10
- 11 Comments
There are two conversations which my parents (who have been married for 31 years and have one of the best relationships I know of) have with enough regularity that I can usually mouth along with them.
The first happens every Passover, while we are preparing for Seder at their house. My mother pulls out the Seder plate we've been using for the past million or so years and attempts to arrange the Passover symbols in their proper places. This involves reading Hebrew--something my mother doesn't know how to do.
So, she summons my dad, who does read Hebrew, to join her in the kitchen and help. He happily agrees and they set about trying to figure it out. The scene that follows is always the same and always hilarious to witness: inevitably, my father can't figure out one of the spots, and my mother insists she knows what it is, which, of course she does not (though, neither does he). "You don't read Hebrew!" my dad insists. "I've been doing this for 31 years!" my mother retorts. Eventually they figure out what needs to go where by process of elimination, while my brother and I snicker, because it isn't Passover until this happens.
The second scenario happens with a bit more frequency: the subject of vegetables comes up--either because we are eating them or because we are talking about food (which we are pretty much always doing). My father professes to like vegetables. Like clockwork, my mother laughs and says, "yeah, if they're covered with enough cheese sauce!" He denies this, she rolls her eyes. We all laugh.
I happen to love vegetables, even without cheese sauce. But I gotta tell you, this cheese sauce could convert even pickiest of supposed vegetable haters.
- 1 lb Brussels sprouts, halved $1.50
- 2 tbsp extra virgin olive oil Pantry
- 1 tbsp butter $1 for a stick
- 1 tbsp all-purpose flour Pantry
- 1/2 cup whole milk or half-and-half $1.50 for a pint
- 3/4 shredded white cheddar cheese $3.50 for 12 oz.
- 1 1/2 tbsp (or more to taste) sambal or sriracha $2.50 for 10 oz.
Recipe Serves 4 generously
- Preheat the oven to 375 degrees F.
- Toss the Brussels sprouts with olive oil and spread out in an even layer on a baking sheet. Roast for 12-15 minutes, flipping halfway through cooking.
- While the sprouts roast, melt the butter in a medium pot over medium heat. Whisk in flour and cook, whisking throughout, for 1 minute.
- Gradually add the milk, whisking constantly, until a thick sauce forms (this should take 6-7 minutes).
- Melt in the cheese, whisking constantly, for 1-2 minutes. Stir in the sambal or sriracha.
- Let cool slightly while you arrange the cooked sprouts in a serving dish.
- Pour the cheese sauce over the roasted sprouts and serve immediately.