Creamy Cheesy Brussel Sprouts

By DawnYL

Gotta be our new favorite way to eat these tasteful little morsels!

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 3/4 cup whipping cream
• 1 medium onion, quartered and thinly sliced
• 4 cloves garlic, minced
• 3 tablespoons butter
• 3/4 cup chicken broth
• 1 1/2 teaspoon dried tarragon
• 2 Tablespoon of (Tones) Garlic Rosemary Seasoning Blend
• 2 cups shredded Mozzarella Cheese (1 cup for topping)
• 1 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to 350F. Lightly coat a 9x13 pan with non-stick cooking spray.
Cook 2 pounds Brussels sprouts, trimmed and halved, trimmed cooked in microwave covered until partially soft but not mushy covered with water with a Tablespoon of sugar to curb any bitterness they may have. In my microwave this was about 7 minutes.

Mix onions, garlic, butter, chicken broth, tarragon, garlic rosemary seasoning blend in pot on top of stove. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and 1 cup mozzarella cheese and 1/2 cu parmesan cheest.

Cook for 4 minutes or until mixture begins to thicken.

Add cooked Brussel Sprouts to sauce and toss to coat.

Place in the 9x13 pan with non-stick cooking spray

Sprinkle with remaining mozzarella and parmesan cheese.

Bake at 350F, uncovered, until warm and bubbly and mozzarella cheese begins to brown. Mine took about 18 minutes to bubble and slightly brown.

Makes 8 to 10 servings.