Charred Brussels Sprouts On Parmesan Cream

Make Parmesan Cream

1. In medium pot on high heat, bring cream to a boil, then reduce heat to simmer. Simmer 5 minutes to thicken.
2. Whisk in Parmesan. Simmer another 5 minutes, whisking often, or until thick and smooth (sauce should yield about 1 3⁄4 cups). Add a few cracks of black pepper and nutmeg. Season with salt to taste. Remove from heat.

Cook Brussels Sprouts

1. Bring large pot of water to a boil. Add brussels sprouts and cook for 4 minutes to soften. Drain and rinse with cold water. Spread sprouts on paper towel-lined tray to dry.
2. Heat oil in large skillet over medium-high heat. Add enough brussels sprouts to form single layer, cut-side down, in pan. Cook 4 to 5 minutes or until charred. Remove from pan and repeat with remaining brussels sprouts, adding more oil if necessary.
3. Return all sprouts to skillet and add garlic, shallots and thyme. Cook until aromatics are soft, stirring occasionally. Season with salt and pepper to taste.

Assemble & Serve

1. On platter, spread Parmesan Cream, top with brussels sprouts and serve.