Cheesy Brussels Sprouts

  in keto, paleo, Recipes, Side Dishes, Thanksgiving, Vegetarian

2 tablespoons fat of your choice, olive oil, bacon grease, etc.
2 lbs Brussels sprouts, trimmed, cut in half if large
1 medium shallot, chopped
1/2+ cup vegetable or chicken broth
1 cup cream
1/2 cup fresh grated Parmesan cheese
1 cup grated cheese of your choice i.e. gruyere, cheddar, fontina, etc.
Salt and pepper

  1. Heat oil in a large heavy skillet over medium heat. Add the brussels sprouts and toss to coat with oil. Let cook, undisturbed, about 2 minutes until they start to brown. Season with salt and stir. Let sit again until they start browning. Add the chopped shallots and stir. Cook for about 1 minute, stir again, and cook another minute until the shallots are lightly browned.
  2. Pour in the broth, cover, and turn heat to medium low. Braise for about 15-20 minutes or until sprouts are al dente, but not mushy. Add more liquid as needed until cooked.
  3. Add the cream, Parmesan cheese, salt and pepper, and stir until Parmesan is melted. Cook for 1 minute or so until cream cooks down a little to a thick sauce.
  4. Heat oven to 375°F. Lightly grease a 1.5 qt baking dish and pour the sprouts into the dish. Sprinkle with grated cheese and bake for 15 minutes. Serve warm.