1 lb 4Earth Farms™ Organic Brussels Sprouts, halved
1 tbsp unsalted butter
3 cloves garlic, minced
½ onion, minced
1 tsp Italian seasoning
2 tsp cornstarch, dissolved in ¼ cup water
½ cup low-sodium vegetable broth
½ cup heavy cream
½ cup Parmesan cheese
½ tsp crushed red pepper flakes, optional
Kosher salt and pepper, to taste
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6
1 Preheat oven to 400º F.
2 Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 6–8 minutes.
3 Drain the Brussels sprouts and set aside.
4 In a cast-iron skillet, heat butter over medium-high heat. Add garlic, onion, Italian seasoning, and red pepper flakes (optional) and cook for about 2 minutes. Whisk in the cornstarch mixture. Stir constantly until fully incorporated.
5 Stir in broth in the skillet and mix until the sauce thickens. Add cream and whisk until smooth.
6 Season with salt and pepper, then spread out Brussels sprouts evenly into the sauce. Stir to coat evenly and sprinkle with Parmesan.
7 Transfer the skillet into oven and bake for about 15 minutes, until bubbly and golden brown. Enjoy!
To learn more about 4Earth Farms™, visit www.4earthfarms.com
