• Wash the Brussels sprouts thoroughly and pat dry.
• Preheat oven to 200ºC (fan assisted)
• Prepare the Brussels sprouts by cutting off the ends, and peeling off any damaged or yellowed leaves. Then cut them in half. Transfer the Brussels sprouts to a mixing bowl. Add salt, pepper and olive oil and mix thoroughly.
• Place the Brussels sprouts cut-side up on a baking tray, leaving space between each sprout. Roast the sprouts in the oven for 20 minutes, or until golden brown and crispy.

Cheese Sauce

• Peel and cut the onion into wedges.
• In a saucepan, add the milk, onion wedges, bay leaf, peppercorns and parsley stalks. Simmer over medium heat until the milk is warm, about 5 minutes. Remove from the heat, strain the milk into a jug and discard the onions.
• In a saucepan, melt the butter over medium heat; don't let it brown. Once the butter is melted, add the plain flour. Then, using a wooden spoon or spatula, stir vigorously until smooth and glossy.
• Remove the flour-butter mixture from the heat and slowly add the infused milk, a little at a time, whisking vigorously. Ensure the milk is incorporated before adding any more. Continue adding small quantities of milk and whisking vigorously until all of the milk is incorporated. When all the milk is incorporated, you will see that it has turned into a glossy, lump-free, creamy sauce—season with nutmeg. Add freshly grated garlic.
• Now bring the saucepan back to the stove on medium-low heat and let the sauce cook for about five minutes, whisking from time to time. Add grated parmesan cheese and mix to incorporate.

Pangrattato

• If you are using fresh sourdough, remove the crust from the bread and leave it to dry overnight. If you are using stale bread, remove the crust and let it dry while you prepare the rest of the dish.
• Grate the bread, then heat olive oil in a frying pan over medium heat. Add the grated bread and fry gently until golden brown. Once done, remove from the heat and transfer to a bowl.
• Add the chopped parsley and grated Parmesan to the fried breadcrumbs and mix well.

Assembly

• Pour a layer of cheese sauce on a plate, and top with roasted Brussels sprouts. Now add dollops of cheese sauce on top, followed by pangrattato, parsley and some more parmesan. Serve hot.