Creamed Brussels Sprouts

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

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

Directions

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.

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.

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

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

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.

Nutrition

• Calories: 295
• Total Fat: 22 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 67 mg
• Sodium: 469 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 12 g