It is that time of year again, when our homes fill with loved ones, when gatherings have a little more meaning and celebration, and when good food is promised. As we enter the season of giving thanks and holiday festivities, finding recipes that will be talked about for years to come can be a bit of a challenge. Have no fear this Thanksgiving, for the eTeam has your back. This recipe is creamy, crunchy, and nutrient-dense, and is sure to have your crew grateful for good food, as it is hard not to be with a full and happy belly.
Creamed Brussels Sprouts:
Ingredients:
Kosher Salt
2 lbs Brussels Sprouts, trimmed, halved lengthwise
2 tbsp unsalted butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tsp fresh chopped thyme
1 tsp freshly ground black pepper
1 cup heavy cream
½ cup of sour cream
Pinch of freshly ground nutmeg
½ cup of finely grated parmesan
1 cup shredded mozzarella, divided
¼ Cup Sliced fresh chives
Directions:
- Preheat oven to 375. Bring a large pot full of water to a boil: season generously with salt. Fill a large bowl with ice and cold water. Cook Brussels sprouts in boiling water for about two minutes or until the leaves turn bright green. Drain sprouts and immediately transfer them to the ice water. Once chilled, about five minutes, drain well and transfer to a baking dish.
- In a large skillet over medium-low heat, melt butter. Cook shallots, garlic, thyme, and pepper, stirring occasionally, until shallots soften or about 4 minutes. Stir in heavy cream, sour cream, nutmeg, and 2 teaspoons of salt. Add parmesan and ½ cup of mozzarella and stir until melted and smooth.
- Pour cream mixture over Brussels sprouts and toss to coat. Sprinkle with the remaining ½ cup of mozzarella cheese.
- Bake sprouts uncovered, until bubbly and golden, 25 to 30 minutes. Sprinkle with chives and serve warm.
PREP AHEAD: Creamed sprouts can be assembled in a casserole dish 2 days in advance. Cover in plastic wrap and refrigerate. When ready to serve, uncover and bake in the oven as directed.
