Brussel Sprouts and Black Garlic

The sweet, fig-like notes of black garlic pair perfectly with earthy Brussels sprouts baked in a light, creamy sauce. It’s quick to prepare, so try it as a weeknight meal alongside roast chicken or as a main dish with a big green salad on the side.

YIELD

2 to 4 servings

THANKS TO

Abbey Cochran, Savory Spice—South End/Charlotte, NC

DIRECTIONS

Preheat oven to 375 degrees. Lightly grease a small baking dish and set aside. Cook the Brussels sprouts in salted boiling water for 7 to 9 min. or until they’re tender. Drain and toss Brussels with Salt & Pepper

Tableside; transfer to the greased baking dish. Whisk together cream, 2 cloves minced Black Garlic, Urfa, and Gruyere cheese. Pour mixture over Brussels. Mix together bread crumbs and Parmesan and evenly distribute over the Brussels and cream mixture. Scatter butter and remaining 2 cloves minced Black Garlic over bread crumbs. Bake for 25 to 35 min. until everything is heated through and bubbly. Serve right away.

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