Brussels Sprouts And Chestnuts

1. 1

   Melt 1/4 cup plus 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.

2. 2

   Saute chestnuts and mushrooms in 2 tablespoons butter in a large skillet for 2 minutes. Add Brussels sprouts; saute an additional 2 minutes.

3. 3

   Place vegetable mixture in a shallow 3-quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300u00b0 for 30 minutes.

* Per serving · 4 servings · Values may vary.

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