1 pound fresh Brussels sprouts, halved
1/2 cup seedless red grapes, halved
1 tablespoon butter
2 tablespoons arrowroot flour
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
Grated Parmesan cheese
Preheat oven to 400°.
In a large saucepan, bring 1/2 in. water to a boil.
Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes.
Drain and transfer to a greased 8-in. square baking dish.
Meanwhile, in a small saucepan, melt butter over medium heat.
Stir in arrowroot flour until smooth; gradually whisk in milk.
Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes.
Add salt and pepper.
Pour over Brussels sprouts and grapes.
Top with shredded Swiss cheese.
Sprinkle with grated Parmesan.
Bake until bubbly, about 20 minutes.