Directions

1. PREHEAT oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

2. TOSS Brussels sprouts with oil, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Transfer to the prepared baking sheet and spread into an even layer. Roast in preheated oven until tender and lightly browned, about 20 minutes. Transfer the Brussels sprouts to a 9-x-13-inch baking dish.

3. HEAT butter in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire sauce, pepper and salt. Cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 cup cheddar cheese. Pour the cheese sauce over the Brussels sprouts.

4. SPREAD the crumbled Ritz crackers evenly over the Brussels sprouts mixture. Top with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 20 to 25 minutes. Let sit at least 5 minutes before serving.