INGREDIENTS:

• 1 1/2 Pounds of brussels sprouts
• 3 TBSP of Ghee
• 20 Dates (pitted & thinly sliced)
• 3 TBSP of unbleached flour
• 2 cups of whole milk (room temp)
• 1/2 cup of grated habanero jack cheese
• 1/2 cup of grated gruyere cheese
• Kosher salt 
• Freshly cracked black pepper

DIRECTIONS:

1. Place your prepped brussels sprouts into a large pot of boiling salted water. Cook for 7 minutes, then place in an ice bath to shock the sprouts and stop the cooking process. 
2. Once cooled, slice the brussels sprouts in half on the bias (long ways).
3. Next, Prep your dates. Take out the pits and thinly slice. 
4. Now, grate both cheeses and set aside until needed. 
5. Place your halved brussels sprouts into a baking dish.
6. To make your sauce, place the flour and ghee into a medium sized pot and melt together over medium heat. 
7. Use a whisk to get out all the lumps.
8. Once your flour and ghee are combined slowly whisk in the milk. Let cook and thicken for 2-3 minutes.
9. Next, add in a heavy pinch of salt and pepper.
10. Now, pour your sauce over the brussels sprouts, cover evenly.
11. Next, mix in your dates.
12. Lastly top off with the two grated cheeses, cover completely in one even layer.
13. Place in a preheated oven of 400 degrees for 15-20 minutes, until brown and bubbling.
14. Serve and ENJOY!  

SHOP THE RECIPE: