Description
Deliciously creamy Brussels sprouts with three types of cheese, perfect as a side dish.
Ingredients
Scale
- 1 pound Brussels Sprouts (fresh)
- 3 tablespoons Butter (or olive oil for dairy-free)
- 1 cup Heavy Cream (or half-and-half for lighter option)
- 3 cloves Garlic (minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 cup White Cheddar Cheese (shredded)
- 1/2 cup Parmesan Cheese (grated)
- 1 cup Fontina Cheese (shredded)
Instructions
- Start by trimming and halving the Brussels sprouts. Mince the garlic and grate all your cheeses. Having everything ready makes the cooking process seamless and enjoyable!
- In a cast-iron skillet, melt a generous scoop of butter over medium heat. Toss in the Brussels sprouts and sauté them until they’re tender and slightly browned, about 5-7 minutes.
- Add the minced garlic to the skillet and let it cook until fragrant, around 1 minute. Pour in the heavy cream, and season with salt, pepper, and grated nutmeg, stirring gently to combine.
- Sprinkle in the white cheddar, Parmesan, and Fontina cheeses. Stir until everything is melted and creamy, creating a luscious sauce that envelops the Brussels sprouts.
- Preheat your oven to 375°F (190°C). Transfer the mixture into an oven-safe dish and bake for about 15-20 minutes, or until the top is bubbly and golden brown.
- Once out of the oven, garnish with freshly chopped parsley and serve warm.
Notes
- This dish can be made dairy-free by substituting the cheese and butter for vegan alternatives.
- Always taste and adjust seasoning as needed before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg