Brussels Sprout Bake

3 lbs brussels sprouts, halved and stemmed
1 lb carrots, diced
1 onion, diced
1 bulb garlic, minced
4 tbsp butter
4 cups heavy cream
8oz cheddar, shredded
salt and pepper to taste

  1. Saute onions and carrots in a large pot with the butter until onions are translucent and lightly browned.
  2. Add garlic and cook until aromatic, 2-3 min. Add brussels sprouts and heavy cream, bring cream to a simmer and cook for about 10 minutes
  3. Pour it all in a big casserole dish and cover with the cheddar. Bake at 350 until brussels are tender, about 25 minutes

Prep not making it onto your schedule? We’ll have it ready in the store through Thanksgiving Day! Preorder through 11/19 to ensure availability.