Brussels Sprouts Casserole
Preheat the oven to 180°C (approximately 350°F).
Rinse brussels sprouts, trim, remove exterior leaves, cut back slightly and cut in half.
Cook brussels sprouts in boiling salted water until al dente, drain, rinse with cold water and drain again. Rinse tomatoes, cut in half, remove seeds and cut into pieces.
Arrange brussel sprouts and diced tomatoes into 4 shallow buttered ramekins.
Melt butter in a saucepan. Add flour and stir. Gradually stir in milk and bring to a boil. Remove the pot from heat and stir in cheese. Season with salt, pepper and chili powder. Pour cheese sauce over the vegetables in the ramekins. Bake in a hot oven for 20-25 minutes until golden brown.