1 (16-ounce) package frozen Brussels sprouts*, slightly thawed and cut in half lengthwise
4 large eggs, lightly beaten
1 ½ cups half-and-half or whole milk
¼ teaspoon freshly grated lemon zest
Juice of 1 lemon
3/4 teaspoon salt
¼ teaspoon freshly ground black pepper
Dash of nutmeg
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
* Fresh Brussels sprouts or broccoli florets may also be used. Trim sprouts or florets and lightly steam prior to assembling dish.
PREHEAT oven to 375°F.
COAT lightly, large baking dish with cooking spray.
ARRANGE sprouts cut-side-down in dish. Combine remaining ingredients and pour over sprouts, distributing cheese evenly.
BAKE uncovered for 30 minutes or until lightly browned.
Up to 1 day in advance, place sprouts in prepared baking dish, cover and refrigerate. Combine remaining ingredients except for lemon juice and cheese; cover and refrigerate separately. When ready to bake, add lemon juice and cheese to liquid ingredients; pour over sprouts and bake. Serve warm.