Creamed Brussels sprouts...

So I figured I should take a break from all this depressing stuff and share one of my new favourite recipes. I definitely screwed this one up a bit when I made it, but it was still amazing.

I was browsing the Canadian Living website on the weekend, when I came across this recipe. I love Brussels Sprouts, and am always interested in finding new ways to cook them.

Unfortunately, I was missing a few of the key ingredients, like shallots, enough sprouts, and the proper percentage of cream. And I kind of forgot to adjust the recipe to match how many sprouts I did have, but the result was absolutely amazing. I don't think I've ever had Brussels Sprouts that tasted so good.

The recipe was fairly simple, and required minimal ingredients.

• 1 tbsp (15 mL) butter
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 900 g Brussels sprouts, trimmed and thinly sliced lengthwise
• 1/2 cup (125 mL) sodium-reduced chicken broth, or vegetable broth
• 2/3 cup (150 mL) whipping cream, (35%)
• 1/2 tsp (2 mL) each salt and pepper

Preparation was pretty simple as well. It took a little longer to make than what the directions said, I found, but it still didn't take too long. I worked on cutting the sprouts and prepping the rest of the ingredients while the 'shallots' (I used onions) and broth simmered. 

Instructions:

In Dutch oven or large skillet, heat butter over medium heat; cook garlic and shallots, stirring often, until fragrant and shallots are softened, about 2 minutes. Add brussels sprouts and broth; cook, stirring often, until softened, about 5 minutes. Stir in cream, salt and pepper; cook, stirring, until reduced and brussels sprouts are tender, about 3 minutes.