Creamy Brussel Sprouts

Pasta Rock

2 lb Brussels Sprouts, trimmed, halved lengthwise

2 TBS Caramelized Garlic EVOO

2 Shallots, finely chopped

2 Garlic Cloves, finely chopped

2 TBS Fresh Thyme

1 TBS Parmesan Asiago Dipper

1 TBS Sweet Smoked Chili Rub

1 tsp freshly ground Black Pepper

1 cup Heavy cream

1/2 c. Sour Cream

Pinch of grated fresh Nutmeg

1/2 c. finely grated Parmesan

1 c. shredded Mozzarella, divided

1/4 c. sliced Fresh Chives

2 tsp Roasted Garlic Sea Salt

Directions:

1. Preheat oven to 375°. Bring a large pot filled with water to a boil add pasta rock for 90 seconds, remove and save for later.

2. Fill a large bowl with ice and cold water. Cook Brussels sprouts in boiling water until leaves turn bright green, about 2 minutes. Drain then transfer to ice water. Once chilled, about 5 minutes, drain well and transfer to a 13" x 9" baking dish.

3. In a large skillet over medium-low heat, heat Caramelized Garlic EVOO and sauté shallots, garlic, thyme, and pepper, stirring occasionally, add in Sweet Smoked Chili Rub and cook for a couple of minutes.

4. Stir in heavy cream, sour cream, nutmeg, and salt. Remove from heat. Add Parmesan, dipper and 1/2 cup mozzarella and stir until melted and smooth.

5. Pour cream mixture over Brussels sprouts and toss to coat. Sprinkle with remaining 1/2 cup mozzarella and ake sprouts, uncovered, until bubbly and golden, 25 to 30 minutes. Sprinkle with chives and serve warm.