Stovetop Au Gratin Brussels Sprouts

A one-pot wonder that you will want to make & eat on repeat!

Serves 6 as side dish

1-½ pounds fresh raw Brussels Sprouts (see notes below)

3 TBSP Olive Oil

2 TBSP Butter

1 tsp Kosher Salt (see notes)

½ tsp freshly cracked Black Pepper

½ cup heavy Whipping Cream

½ cup Grated Parmesan Cheese

• Rinse and trim the raw brussels sprouts (see NOTES below)

• In a dutch oven or deep skillet, heat the olive oil over medium heat, add the sliced brussels sprouts and saute over medium heat until softened and slightly caramelized (about 5-8 minutes)

• When brussels sprouts are looking delicious - add the salt & pepper and the 2 TBSP of butter and stir until the butter has melted.

• Add the heavy cream and parmesan cheese to the pot of gorgeous brussels sprouts. Stir until the cheese has melted. You can add more cream if needed to get a creamier consistency.

• Serve immediately and ENJOY!

NOTES

I use my food processor with the “slicing disc” to quickly slice and shred the raw brussels sprouts. It makes very quick work! If you do not have a food processor, you can roughly chop/shred the brussels sprouts with a small paring knife. I’ve had great results with both methods! You want smaller pieces that will cook quicker! I do not recommend that you use frozen brussels sprouts - only use fresh :)

I love using Jane's Crazy Mixed-Up Salt as a replacement for the Kosher Salt - crazy good!

If you want a creamier “sauce” you can add more cream as needed. You may need to add a little more salt as well. I have only made this recipe with parmesan cheese but other cheeses would be delicious! Gruyere, swiss, or monterey jack. So many possibilities!