Cheesy Roasted Brussels Sprouts Gratin

2 lb. Brussels sprouts, ends trimmed and halved

1 tablespoon olive oil

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons salted butter

2 shallots, thinly sliced

1/4 cup all purpose flour

2 1/2 cups milk (1%, 2%, or whole milk)

1 teaspoon garlic powder

1/8 teaspoon ground nutmeg

8 oz. shredded sharp white cheddar cheese (or gruyere cheese)

1/2 cup panko breadcrumbs

Cooking spray

Chopped parsley for serving

1. Preheat oven to 400ºF.

2. Add Brussels sprouts to a 9x13-inch Farberware Nonstick cake pan. Add olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and use your hands to toss until the Brussels sprouts are thoroughly coated. Bake for 25 minutes, tossing halfway, until the Brussels sprouts are tender and golden brown.

3. While the Brussels sprouts roast, make the cheesy sauce. Melt butter in a Farberware 10-inch frying pan over medium heat. Add the shallots and saute for 7-8 minutes, stirring often, until they’re softened and golden brown. Whisk in the flour and cook for 30 seconds. Slowly whisk in the milk, then add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and nutmeg. Simmer the sauce, whisking often, until it thickens, about 4 minutes. Turn off the heat and stir in the shredded cheese. Taste and season with more salt and pepper if desired.

4. Remove the Brussels sprouts from the oven, and keep the oven on. Pour the cheese sauce over and use a spoon to stir everything together. Top with the panko breadcrumbs. Spray the breadcrumbs with cooking spray, then return the pan to the oven. Bake for 15 minutes until the sauce is bubbly and the breadcrumbs are golden brown.

5. Let cool for 15 minutes before serving. Finish with chopped parsley and dive in!