I am obsessed with brussel sprouts .. I would eat them all day everyday; steamed out of the bag ( I know I am a not normal). I feel brussel sprouts are foods that you can cook right and love and wrong and really not enjoy! This recipe will make you crave these delicious little cabbages…
Ingredients
2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 tablespoons grass-fed butter
3 tablespoons almond or cashew flour
1 cup coconut milk or creamer
Garlic salt and freshly cracked black pepper
Black Truffle Oil
2 cloves of garlic
1/2 cup of sun-dried tomatoes
1/2 cup of parmesan cheese
Directions
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter,garlic and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and sun-dried tomatoes continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and top with truffle oil drizzle till evenly distributed. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
Enjoy!
Fit Chic