Preheat oven to 400 degrees F / 200 degrees C. Bring a large pot of salted water to a boil. Add 1 pound Brussels sprouts and cook for 6 to 8 minutes. Drain Brussels sprouts and set aside.
1 pound Brussels sprouts
In an oven-proof skillet, heat 1 tablespoon unsalted butter and fry 2 cloves garlic with 1 teaspoon Italian seasoning and ยฝ teaspoon red chili pepper flakes over medium heat until fragrant, 1 or 2 minutes. Whisk in 2 teaspoons almond flour mixture, stirring constantly until fully incorporated.
1 tablespoon unsalted butter, 2 cloves garlic, 1 teaspoon Italian seasoning, ยฝ teaspoon red chili pepper flakes, 2 teaspoons almond flour
Stir ยฝ cup vegetable broth into the skillet and mix until the sauce thickens a bit. Pour ยฝ cup heavy cream over and whisk until smooth. Season with 1 pinch kosher salt and 1 pinch freshly ground pepper, then spread out Brussels sprouts evenly in the sauce. Give a quick stir to coat them well.
ยฝ cup vegetable broth, ยฝ cup heavy cream, 1 pinch kosher salt, 1 pinch freshly ground pepper
Transfer the skillet to the oven and bake the gratin until bubbly and golden brown, about 15 minutes.
Top with ยฝ cup Parmesan cheese.
ยฝ cup Parmesan cheese
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