Preparation

• Preheat oven to 425F, and spray a baking dish with cooking spray.
• Place the trimmed Brussels sprouts in the baking dish, evenly drizzle with olive oil, evenly season with 1 teaspoon salt, ½ teaspoon pepper, and use clean hands to toss and coat evenly. Roast for about 20 minutes.
• While the sprouts are roasting, make the roux. To a medium or large skillet, add the butter, flour, and cook over medium heat for about 1 minute, stirring continuously, to create the roux.
• To the lightly golden browned roux, slowly add the milk, whisking continuously as you add it.
• Add HALF the gruyere, HALF the Parmesan, garlic powder, onion powder, ½ teaspoon salt, ¼ teaspoon pepper, and stir continuously to melt the cheeses, about 1-2 minutes.
• Remove the Brussels sprouts from the oven, stir and toss them, and evenly pour the cheese sauce over the top.
• Evenly sprinkle with the remaining gruyere and the remaining Parm.
• Return the baking dish to the oven and bake for about 10-15 minutes, or until the cream sauce and cheese are lightly bubbling, or as golden browned as desired.
• If you know how to use your broiler, you may broil the casserole for 1-2 minutes, or as needed, to lightly brown the top.
• With bacon, extra cheese, more salt and pepper, etc. as desired, and serve immediately.