The most ridiculous part abut this recipe is that it makes my kids ask for these little veggies! Other than my generous use of "sprinkle cheese" (otherwise known as Parmesan), this has got to be the easiest-to-get-the-kids-to-eat vegetable I make. They call them "Cheesy Brussels Sprouts".
- Saute diced shallots (those little purple things that are halfway between an onion and garlic) in some coconut oil or olive oil.
- Add halved brussels sprouts
- After 5 minutes, add 1/4 cup cream. Let simmer for 10 minutes. Add a dash of nutmeg and salt.
- Pour mixture into a casserole dish and top with Parmesan cheese and Asiago (or anything you have on hand)
- Bake at 400 for 15 minutes until cheese is golden brown.
I'm pretty sure the secret is that they are fully cooked, so there is no bitter aftertaste, and they are soft and delicious. And now in picture/tutorial form...
The brussels sprouts in the pan,
Adding the cream:)
In the baking dish with cheese on top.
All done and ready to eat!
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