WTF Do I Do With Brussel Sprouts?!

I love brussel sprouts!  And there was a full box of them, up for grabs, at work!  But I've never actually cooked them myself.  So I'm going to google how to roast them, do that, then bake them with a 'cheddar cheese' sauce (cashews + red bell pepper).  I've heard if you don't cook brussel sprouts right, they become bitter.  I'm up to the challenge. 

You will need:
     *Brussel Sprouts (I have about 7 -10 ranging in size, I'd recommend getting twice that.)
     *Olive Oil
     *Salt and pepper  (I'm using garlic salt)
     *Juice of half a lemon

Before I roasted them.  Of course my camera battery died right after taking this pic, so I don't have an 'after' for you.

 Preheat the oven to 400 degrees.  Wash and halve your brussel sprouts, cut the stems off as well.  Coat them with olive oil, salt, pepper and lemon juice.  Put them on a baking sheet and bake for 15 - 20 mins on an upper rack.  Roast until tender, but not completely soft.  From my online research I have discovered they become bitter when overcooked and these guys are going to be baked in addition to roasted.   Make sure to move them around a bit, with a spatula, a few times while they are in the oven.

Now, these are good on their own, simply roasted. But, I like to make things complicated.  So I'm making a raw cheddar cheese to bake them in.

You will need:
     *1 cup of soaked cashews. **
     *1/2 Tbs olive oil
     *1/2 cup water
     *Juice of half a lemon
     *1 clove of garlic
     *2 bell peppers
     *1 1/2 tsp salt
Blend together, until completely smooth.  I added a little bit of Red Chile Pepper for some kick.

Lower the oven temp to 325.  In a small baking dish, cover the bottom with a medium thin layer of cheese sauce.   Next, cover cheese layer with brussel sprouts.  Drizzle cheese sauce over brussel sprouts.  You will probably have some left over, depending on how thick you want to lay it on!  (I had about one cup left over.  Keep that in mind, depending on how many brussel sprouts you use.)

Bake.   15 -20 minutes.  You want your brussel sprouts soft through and through!  If you double the recipe, cook time may take longer.

All done!  So cheesy!  So tasty!  I'm a genius!  For real. Come over and try this!

**Soak 3/4 of a cup of raw, unsalted cashews for at least 6 hours.  Best if overnight.  6 hours, covered at room temperature, anything longer than that- put in a container with a lid in the fridge.  If you are short on time, you can boil the cashews.  I mean, this dish gets baked anyway so the rawness doesn't matter so much.  Boil on medium high for about 15 - 20 mins, until cashews are soft.