Bye, Spinach—We're All About Creamed Brussels Sprouts


By Delish/Gabby Romero

Even the haters won't be able to get enough of this.


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


Step 1
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.
Step 2
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.
Step 3
Pour cream mixture over Brussels sprouts and toss to coat. Sprinkle with remaining 1/2 cup mozzarella.
Step 4
Bake sprouts, uncovered, until bubbly and golden, 25 to 30 minutes. Sprinkle with chives and serve warm.
Step 5
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.


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