Ingredients (serves 6)

• 300 grams Brussels Sprouts
• 2 Onions
• 2 tablespoons Oil
• 2 teaspoons Brown Sugar
• 1 teaspoon Vinegar
• 50 gram Butter
• 1/4 cup Plain Flour
• 2 cups Milk
• 1/2 cup Mozzarella Cheese
• 1/4 cup Flaked Almonds

Method

1. Remove loose leaves from the sprouts and wash in cold water. Cook in boiling salted water for 3 minutes or until just tender. Strain the water and set aside to cool.
2. Caramelised Onion: Cut onions into half and thinly slice. Heat oil in a small frying pan over medium-low heat. Add onion. Cook, stirring occasionally, for 15 minutes or until onion is softened, add the sugar and vinegar and cook for another two minutes.
3. Bechamel Sauce: Meanwhile Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Slowly stir in milk and bring to the boil. Cook, stirring, for 4 to 5 minutes or until mixture thickens. Season with salt.
4. In 6 small oven proof dishes place the Brussels sprouts and divide the onions onto the sprouts followed by the bechamel sauce mozzarella cheese and almond flakes. Cook in the oven on 180 degrees for 30 minutes and serve.

Notes

I've been looking into alternative ways of getting iron rich food into my kids without them complaining and this is a great recipe that the kids will enjoy.