Creamy Brussel Sprouts

LSU Dining

1 tablespoon butter

4 cups sliced Brussels sprouts

1 ¼ cups heavy cream

¼ cup freshly shredded Parmesan cheese

1 clove garlic, minced

Salt and ground black pepper to taste

1 pinch ground nutmeg

It's a lot of Brussels sprouts, but not too many Brussels sprouts.

Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.

Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. 

Prepare yourselves, O Infant Brussels.

Sprinkle the top with nutmeg.

Cover the dish with foil, and baking in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes. 

It's quite pretty when it's done.

And of course all true connoisseurs eat their creamy sprouts with a side of boxed mac and cheese. 

My Rating: 4/5 "This is pretty delicious for all it's just a spruced-up baked veggie. I should mention that Matt always says that he hates Brussels sprouts, but he went back for seconds of these. They're that tasty."