This decadent Brussels Sprouts Gratin is creamy and golden-baked, delivering a warm, cheesy richness and perfectly tender bites in every forkful.
Instructions
- Preheat oven to 400 degrees F / 200 degrees C.1 pound Brussels sprouts
- Bring large pot of salted water to boil. Add 1 pound Brussels sprouts and cook for 6 to 8 minutes. Drain Brussels sprouts and set aside.
- In oven-proof skillet, melt 1 tablespoon butter. Add 2 cloves garlic with 1 teaspoon Italian seasoning and ½ 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 butter, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon red chili pepper flakes, 2 teaspoons almond flour
- Stir ½ cup heavy cream and ½ cup vegetable broth into skillet and mix until sauce thickens. Season with 1 pinch pepper and 1 pinch kosher salt, then spread out Brussels sprouts evenly in sauce. Give a quick stir to coat them well.½ cup vegetable broth, 1 pinch pepper, 1 pinch kosher salt
- Transfer skillet to oven and bake gratin until bubbly and golden brown, about 15 minutes.
- Top with ½ cup Parmesan cheese.½ cup Parmesan cheese
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