Name: Creamed Brussels Sprouts
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Kosher salt -; 2 lb. Brussels sprouts, trimmed, halved lengthwise -; 2 tbsp. unsalted butter -; 2 shallots, finely chopped -; 2 cloves garlic, finely chopped -; 1 tsp. chopped fresh thyme -; 1 tsp. Freshly ground black pepper -; 1 c. heavy cream -; 1/2 c. sour cream -; Pinch of grated fresh nutmeg -; 1/2 c. finely grated Parmesan -; 1 c. shredded mozzarella, divided -; 1/4 c. sliced fresh chives -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Creamed Brussels Sprouts

1. Kosher salt -

2. 2 lb. Brussels sprouts, trimmed, halved lengthwise -

3. 2 tbsp. unsalted butter -

4. 2 shallots, finely chopped -

5. 2 cloves garlic, finely chopped -

6. 1 tsp. chopped fresh thyme -

7. 1 tsp. Freshly ground black pepper -

8. 1 c. heavy cream -

9. 1/2 c. sour cream -

10. Pinch of grated fresh nutmeg -

11. 1/2 c. finely grated Parmesan -

12. 1 c. shredded mozzarella, divided -

13. 1/4 c. sliced fresh chives -

How to cook deliciously - Creamed Brussels Sprouts

1. Stage

Preheat oven to 375°. Bring a large pot filled with water to a boil; generously season with salt. Fill a large bowl with ice and cold water. Cook Brussels sprouts in boiling water until leaves turn bright green, about 2 minutes. Drain sprouts, then immediately transfer to ice water. Once chilled, about 5 minutes, drain well and transfer to a 13" x 9" baking dish.

2. Stage

In a large skillet over medium-low heat, melt butter. Cook shallots, garlic, thyme, and pepper, stirring occasionally, until shallots soften, about 4 minutes. Stir in heavy cream, sour cream, nutmeg, and 2 teaspoons salt. Remove from heat. Add Parmesan and 1/2 cup mozzarella and stir until melted and smooth.

3. Stage

Pour cream mixture over Brussels sprouts and toss to coat. Sprinkle with remaining 1/2 cup mozzarella.

4. Stage

Bake sprouts, uncovered, until bubbly and golden, 25 to 30 minutes. Sprinkle with chives and serve warm.

5. Stage

Make Ahead: Creamed sprouts can be assembled in casserole dish 2 days ahead. Cover in plastic wrap and refrigerate. When ready to serve, uncover and bake in the oven as directed.