Instructions
- 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 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 unsalted butter, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon red chili pepper flakes, 2 teaspoons almond flour
- Stir ½ cup vegetable broth into the skillet and mix until the sauce thickens a bit. Pour ½ 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.½ cup vegetable broth, ½ 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 ½ cup Parmesan cheese.½ cup Parmesan cheese
The following video shows somebody cooking the Brussels Sprouts Gratin with background music playing and that you can access the whole recipe below.
