Brussels Sprouts Gratin
Makes 4 servings
This little casserole is warming, cheesy, and comforting. Make this on a random week-night or for a special holiday meal!
1 pound Brussels Sprouts, trimmed and quartered
2 shallots, quartered
¾ teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
1 cup heavy whipping cream
1 cup shredded parmesan cheese, divided
1 teaspoon chopped fresh thyme
1 teaspoon ground fennel seed
1/3 cup chopped pecans
Preheat oven to 425°. On a rimmed baking sheet, place parchment paper. Add Brussels sprouts and shallots. Spray with the avocado spray and season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Roast for 8-10 minutes until golden brown and tender. Reduce oven to 375°.
Meanwhile, in a small saucepan over medium-high heat add heavy dram, thyme, fennel, and remaining ¼ teaspoon each salt and pepper. Bring to a boil; stirring occasionally reduce the mixture by ¼. Add ¾ cup parmesan, stirring to combine until completely melted.
Place sprouts and shallots into an 8-inch baking dish. Pour cream mixture over the top. Sprinkle with remaining ¼ cup parmesan cheese and pecans. Bake for 15 minutes until the mixture is bubbling and the cheese is completely melted and the pecans are toasted. Serve immediately.