Ingredients
- 4 tablespoons olive oil, divided
- 2 pounds Brussels sprouts
- 1/2 teaspoon sea salt
- 2 medium shallot
- 1 tablespoon fresh thyme leaves
- 1 can (10.5 ounces) Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 1/2 cup heavy cream
- 1/8 teaspoon nutmeg
- 1 1/2 cups shredded Gruyère cheese, divided
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Instructions
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Step 1
Place a rack in the middle of the oven. Preheat to 425°F. Wash, trim, and halve the Brussels sprouts. Place on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Season lightly with salt and pepper. Roast until the edges are golden, 10-15 minutes.
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Step 2
Meanwhile, heat a Dutch oven over medium heat with remaining 2 tablespoons of olive oil. Add the shallots, and saute 2 minutes, or until softened. Add the thyme, and saute 30 seconds more. Add the roasted Brussels sprouts to the Dutch oven, along with the soup, heavy cream, nutmeg, 1/2 cup cheese, and a pinch of black pepper. Stir to combine. Bring the mixture to a simmer, and cook for 5 minutes, or until Brussels sprouts are fork tender and sauce has thickened.
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Step 3
Set the oven to broil on high. Sprinkle the Brussels sprouts with remaining cheese. Broil on the middle rack for 5 minutes, or until cheese is melted and a few spots are golden. Remove, and enjoy!
