creamy parmigiano-reggiano brussels sprouts

How To Make creamy parmigiano-reggiano brussels sprouts

• 1

  In a large pot of boiling water cook the brussels sprouts for about 6 minutes. Drain and set aside. Preheat oven 400 degrees.
• 2

  Add butter to a pan and let it melt over medium high heat. Add the garlic and shallot and cook for about 3 minutes. Add the salt, pepper, and Italian seasoning. Mix the cornstarch and water together. Add the chicken stock to the pan and then whisk in the cornstarch mixture. Add the heavy cream and bring to a boil.
• 3

  Once thickened add the brussels sprouts and half the Parmigiano-Reggiano cheese and cook until the cheese is melted. Pour into a oven safe dish. Top with the remaining Parmigiano- Reggiano cheese and bake for about 15 minutes. Until bubbly and the cheese topping is browned. Serve immediately
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