Baby Bella Brussels Sprouts
Prep time: 15 minutes
Cook time: 18-20 minutes
Total: 35 minutes
Serve as a delicious side dish or toss with grilled chicken and pasta.
1 1/2 lbs Brussels Sprouts
1/2 lb shallots
4 tablespoons (about a quarter of an 8oz block) Graziers Vat Cultured Euro-Style Salted Butter
12 ounces (two 6oz wedges) Organic Baby Bella Mushroom Jack
2 cups heavy whipping cream
2 tablespoons corn starch
Preheat oven to 400 degrees Fahrenheit.
Cut Brussels sprouts and shallots in half. Caramelize them with butter in sauce pan until lightly browned—about 8 minutes. Both Brussels sprouts and shallots should still be tender.
Shred the cheese and toss with corn starch to help with a creamy smooth texture when melting. This will also help it from separating.
Make cheese sauce by simmering whipping cream and whisking in handfuls of shredded Baby Bella Jack until slightly thick sauce forms.
Transfer Brussels sprouts and shallots to baking dish. Generously pour cheese sauce over. Bake for 10 minutes until bubbly and crispy.