Brussels Sprouts are probably my husbands favorite veggie. No, scratch that. They’re definitely my husband’s favorite veggie. He’s really a meat and potatoes kind of guy. He eats his burgers with just meat, cheese, and bun only. He loves growing veggies but he doesn’t really like a lot of them: peppers, hot or sweet, tomatoes, eggplant… nope, nope, nope. But I know I can cook him two or three servings of Brussels sprouts, and he’ll dust them! Add cheese and cream? He’ll probably dust five servings!
Ingredients
- 1 tbsp olive oil
- 1 lb Brussels sprouts, outer leaves and stems removed
- 1 onion, thick sliced
- 1 cup chicken broth
- 2 tbsp chopped tarragon
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, thinly sliced
Instructions
- Preheat oven to 400 degrees
- Start by braising the Brussels sprouts. Heat olive oil in a cast iron skillet, and add whole Brussels sprouts and sliced onions. Saute on medium-high heat until onions are translucent and Brussels sprouts are browned on multiple sides.
- Add chicken broth and tarragon and simmer on medium-low for about 10 minutes, or until mostly tender; then remove from heat.
- Drain remaining chicken broth from skillet, and add heavy cream. Stir, coating brussels evenly, and then sprinkle the cheese and bread crumbs, and top with sliced butter.
- Bake until golden brown, approximately 10 minutes. Let cool before serving.
