1½ pound Brussels sprouts, trimmed and halved
2-3 tablespoons unsalted butter
1 tablespoon garlic, minced (3-4 cloves)
2 teaspoons flour
½ medium onion
2 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
½-¾ cup parmesan cheese, freshly grated and divided
Preheat the oven to 400°F
Heat a large skillet over medium-high. Once hot, add a tablespoon of butter and then the Brussels
sprouts. Season with salt.
Cook for 3-4 minutes until brown, turning once. Sprinkle Italian seasoning over them, and
continue cooking for 1-2 minutes. Remove and set them aside.
Then in the same skillet, add the remaining butter, onions, and garlic. Sauté for 1-2 minutes until
onion wilts. After that, stir in the flour, followed by the broth and cream. Bring to a boil and
simmer until slightly thickened.
Remove from heat, add about ½ of the parmesan cheese, and stir until the cheese completely
melts.
Adjust seasonings with salt, pepper, and extra seasonings to taste if desired.
Scatter the Brussels sprouts evenly into the sauce. Top with the remaining cheese.
Transfer the cast iron to the preheated oven and bake for 10-12 minutes or until it starts to
bubble.
Remove and serve warm.