Categories: Sides

Ingredients

• 1 lb. Brussels sprouts, trimmed and halved
• 2 medium shallots, divided
• 2 tbsp all-purpose flour, divided
• 1 tbsp canola oil
• 1 tbsp butter
• 1 1/4 cups milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan

Directions

1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add Brussels sprouts, cover and cook until very tender, about 15 minutes.

2. Meanwhile, thinly slice one of the shallots and toss with 1 tbsp flour. Heat oil in a medium saucepan over medium-high heat. Add the sliced shallot and cook, stirring occasionally until crispy, about 5 minutes. Transfer to a plate.

3. Mince the remaining shallot. Add butter to the pan and cook until melted. Add the minced shallot and cook until softened, about 1 minute. Whisk in the remaining 1 tbsp flour, then milk, salt and pepper. Cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and whisk in Parmesan. Stir the Brussels sprouts into the sauce. Serve topped with the crispy shallots.

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