2poundsBrussels sproutstrimmed and sliced thin, about 1/4-inch thickness
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
5clovesgarlic minced
For the Sauce
1cupheavy cream
1teaspoonkosher saltadjust to taste
¼teaspoonfreshly ground black pepper
1cupmilk
2tablespoonsall-purpose flour
¼cupfreshly shredded parmesan cheese OPTIONAL
½poundbaconcooked and crumbled OPTIONAL
1tablespoonfresh Italian parsley
Instructions
Warm the olive in a large skillet over medium heat. Add 1 tablespoon of butter and allow it to melt before adding the Brussels sprouts and garlic. Toss to coat and saute while stirring frequently, until almost tender about 6-8 minutes. Season with ½ teaspoon salt and ½ teaspoon pepper while cooking. Transfer the Brussels sprouts to a bowl or plate and set aside.
In a skillet over medium heat, combine the cream, 1 teaspoon salt, and ¼ teaspoon pepper. Whisk together the milk and flour, and stir into the cream mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
Remove from heat, stir in the remaining butter, and return the Brussels sprouts to the sauce. Sprinkle with parsley. Taste and adjust salt and pepper, as needed. Top with Parmesan and/or bacon, if desired. Serve warm.