Creamed baked brussels sprouts

Indulge in the creamy goodness of baked Brussels sprouts with this delicious recipe. A perfect balance of flavors and textures for a delightful culinary experience.

Ingredients:

• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 large shallot, chopped
• 910g shredded Brussels sprouts
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 230g shredded Monterey Jack cheese (about 2 1/2 cups)
• 1 1/4 cups heavy cream
• 1/2 cup freshly grated Parmesan (about 50g)
• 1/3 cup plus 3 tablespoons salad dressing spread
• 3/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1. Preheat the oven to 190 °C.
2. In a large high-sided saute pan or wide pot, melt the butter over medium-high heat. Cook the garlic and shallot until they are softened, which usually takes about 2 to 3 minutes. Then, add half of the Brussels sprouts, along with 1 teaspoon of salt and 1/4 teaspoon of red pepper flakes. Stir often and continue to cook until the sprouts are softened and wilted, approximately 1 minute. Next, add the rest of the sprouts and cook until they are tender and have a bright green color, for about 5 minutes. Combine Monterey Jack, cream, Parmesan, and 1/3 cup of the salad dressing, and mix well. Transfer the mixture to a 9-by-13-inch baking dish.
3. In a small bowl, mix the remaining 3 tablespoons of salad dressing with panko, parsley, and the remaining 1/4 teaspoon of red pepper flakes. Sprinkle this mixture over the casserole. Bake until the breadcrumbs turn well browned and toasted, and the sauce is bubbling all over, which usually takes around 30 to 35 minutes. Allow it to cool for 10 minutes before serving.

Summary:

• Calories: 3874 kcal
• Fat: 322 g
• Protein: 133 g
• Carbs: 144 g
• Potassium: 4451 mg
• Magnesium: 351 mg