cooking

Its not shaping up to be a super-healthy meal so I thought I'd break the bank with these delicious Brussels Sprouts.

2lbs Brussels Sprouts, cleaned and quartered
1/2 cup whole milk
1/2 cup cream
1/2 cup Pecorino Romano cheese (you could use Parmesan, but I like the stronger flavor of Romano here.)
3 cloves garlic finely chopped
1/2 tsp salt
1 tsp pepper
6 or 8 sun-dried tomatoes (chopped)

In a large bowl toss all your ingredients except about 2tbsp cheese and the sun-dried tomatoes. Pour them into a 10"x2" pan (are you sensing a theme here?). Bake at about 350 for 30 min uncovered (to get some brown on them) and 30 min covered. Uncover and top with tomatoes and cheese. Let bake 10min more or until cheese is thoroughly melted and just beginning to brown on top.