Creamy Brussel Sprouts
2 lb Brussels Sprouts, trimmed, halved lengthwise
2 TBS Caramelized Garlic EVOO
2 Shallots, finely chopped
2 Garlic Cloves, finely chopped
2 TBS Fresh Thyme
1 TBS Parmesan Asiago Dipper
1 TBS Sweet Smoked Chili Rub
1 tsp freshly ground Black Pepper
1 cup Heavy cream
1/2 c. Sour Cream
Pinch of grated fresh Nutmeg
1/2 c. finely grated Parmesan
1 c. shredded Mozzarella, divided
1/4 c. sliced Fresh Chives
2 tsp Roasted Garlic Sea Salt
Directions:
Preheat oven to 375°. Bring a large pot filled with water to a boil add pasta rock for 90 seconds, remove and save for later.
Fill a large bowl with ice and cold water. Cook Brussels sprouts in boiling water until leaves turn bright green, about 2 minutes. Drain then transfer to ice water. Once chilled, about 5 minutes, drain well and transfer to a 13" x 9" baking dish.
In a large skillet over medium-low heat, heat Caramelized Garlic EVOO and sauté shallots, garlic, thyme, and pepper, stirring occasionally, add in Sweet Smoked Chili Rub and cook for a couple of minutes.
Stir in heavy cream, sour cream, nutmeg, and salt. Remove from heat. Add Parmesan, dipper and 1/2 cup mozzarella and stir until melted and smooth.
Pour cream mixture over Brussels sprouts and toss to coat. Sprinkle with remaining 1/2 cup mozzarella and ake sprouts, uncovered, until bubbly and golden, 25 to 30 minutes. Sprinkle with chives and serve warm.
