Effortless Brussels Sprouts (Printable Version)
# What You'll Need:
01 -
1 teaspoon black pepper.
02 -
2 cloves garlic, minced.
03 -
1/2 cup sour cream.
04 -
2 shallots, chopped small.
05 -
1 cup shredded mozzarella, split in half.
06 -
1 teaspoon fresh thyme.
07 -
2 pounds Brussels sprouts, cut in half.
08 -
1/4 cup chives, thinly sliced.
09 -
Kosher salt.
10 -
2 tablespoons butter.
11 -
Pinch of grated nutmeg.
12 -
1 cup heavy cream.
13 -
1/2 cup Parmesan, shredded.
# Preparation Steps:
01 -
Set your oven to 375°F and let it warm up.
02 -
Get a pot of salted water boiling. Cook the sprouts for 2 minutes. Quickly dunk into ice water for 5 minutes. Drain and throw into a 13x9 pan.
03 -
In a skillet, melt butter. Sauté shallots, garlic, thyme, and pepper until softened. Mix in the creams and nutmeg. Stir in Parmesan and half the mozzarella.
04 -
Drizzle the sauce all over the sprouts. Sprinkle the rest of the mozzarella on top.
05 -
Pop it into the oven uncovered for 25-30 minutes. Let it get golden and bubbly. Finish with a sprinkle of chives before digging in.
# Additional Tips:
01 -
You can prep this up to 2 days earlier. Cover and refrigerate.
02 -
Blanching keeps the sprouts’ green color vibrant.
03 -
Skip frozen sprouts, fresh ones are the way to go.