Creamy Cheese Brussels (Print Version)
# Ingredients:
01 -
2 garlic cloves, minced.
02 -
2 shallots, minced.
03 -
2 tablespoons salted butter.
04 -
2 pounds halved Brussels sprouts.
05 -
1 teaspoon freshly cracked black pepper.
06 -
1 teaspoon chopped fresh thyme.
07 -
Pinch grated nutmeg.
08 -
Kosher salt to taste.
09 -
1/2 cup grated Parmesan cheese.
10 -
1 cup shredded mozzarella cheese, split.
11 -
1/2 cup sour cream.
12 -
1 cup heavy cream.
13 -
1/4 cup chopped fresh chives.
# Instructions:
01 -
Set your oven to 375°F and let it warm up.
02 -
Bring a big pot of salted water to boil. Toss in the sprouts and cook for 2 minutes. Throw them in an ice bath for 5 minutes, drain them well, and spread in a 13x9 dish.
03 -
Melt the butter in a skillet. Sauté the shallots, garlic, thyme, and black pepper until fragrant. Pour in the creams, nutmeg, and stir. Mix in Parmesan and half the mozzarella.
04 -
Drizzle the sauce over the Brussels sprouts. Sprinkle the rest of the mozzarella on top.
05 -
Cook uncovered for 25-30 minutes until bubbly and golden. Add the chopped chives before serving.
# Notes:
01 -
You can prep this up to 2 days ahead, just store it covered in the fridge.
02 -
Blanching locks in the bright green color of the sprouts.
03 -
Fresh Brussels sprouts give you better results than using frozen ones.