Description
A rich and creamy dish featuring Brussels sprouts baked with three types of cheese and flavored with garlic and nutmeg.
Ingredients
Scale
- 1 pound Brussels Sprouts (Fresh and firm)
- 4 tablespoons Butter (Unsalted)
- 4 cloves Garlic (Fresh minced)
- 1 cup Heavy Cream (Or full-fat coconut milk for a dairy-free option)
- 1 cup White Cheddar Cheese (Or sharp cheddar for extra zing)
- 1/2 cup Parmesan Cheese (Grana Padano can be used as a substitute)
- 1 cup Fontina Cheese (Mozzarella can replace for a milder taste)
- 1/4 teaspoon Nutmeg (Adjust according to taste)
- to taste Salt
- to taste Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Melt butter in a cast iron skillet over medium heat and sauté minced garlic until fragrant, about 1-2 minutes.
- Add Brussels sprouts into the skillet, stirring to coat them in the garlicky butter, and cook for about 5 minutes until slightly softened.
- Pour in the heavy cream, season with salt, pepper, and nutmeg, stirring until well combined.
- Sprinkle the shredded cheeses evenly on top, covering the sprouts completely.
- Transfer the skillet to the oven and bake for 20 minutes, until the cheese is bubbly and golden brown.
- Allow the dish to cool slightly before serving and garnish with fresh parsley if desired.
Notes
- Feel free to adjust the nutmeg according to your taste preference.
- This dish can also be garnished with fresh parsley for a pop of color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg