Blue Cheese Baked Brussels Sprouts

INGREDIENTS

• 400g Brussels sprouts, trimmed
• 250ml cream
• 100ml whole milk
• 1.5 tsp wholegrain mustard
• 70g blue cheese, roughly chopped
• 30g parmesan cheese, grated
• 20g pecans
• Salt & pepper

If you want a lighter version of the recipe, you can swap the cream and whole milk for low-fat or non-fat milk.

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C and bring a pot of water to the boil.
2. Wash & trim the bottom of the Brussels sprouts. Cut the sprouts in half length-ways down the middle.
3. Add the Sprouts to boiling water and boil for 3 minutes. Remove from the water & pat dry.
4. In a bowl, combine the cream, milk and wholegrain mustard.
5. Place the Brussels sprouts into a greased oven dish, layering them up. Sprinkle in the blue cheese & pecans. Season with salt and freshly cracked black pepper.
6. Pour over the cream mixture and finally sprinkle over the parmesan cheese.
7. Bake in the oven for 25 minutes and then enjoy hot!
   

_{STORING LEFTOVERS}

Let the dish cool to room temperature, then transfer it to an airtight container and place it in the refrigerator. It will keep for 3-4 days.

To reheat the leftovers, there are a couple of options:

1. Microwave: Transfer the desired amount of leftovers to a microwave-safe dish, cover loosely with a lid or microwave-safe wrap, and microwave on high for 1-2 minutes or until heated through.
2. Oven: Preheat the oven to 180°C. Transfer the leftovers to an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes or until heated through.