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
- 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.
- 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.
- 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.
- 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.