Auvergne Hotpot: Brussels Sprouts Recipe

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, with their juice
• 1 cup chicken or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add onion and garlic, and sauté until onion is tender, about 5 minutes.
3. Add Brussels sprouts, diced tomatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until Brussels sprouts are tender.
4. In a separate bowl, combine breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over Brussels sprouts mixture and bake in preheated oven for 10-15 minutes or until breadcrumbs are golden brown and crispy. Serve hot.

Verdict:

This Auvergne hotpot Brussels sprouts recipe is a comforting and flavorful dish that is perfect for those cold winter nights. The combination of tender Brussels sprouts and crispy breadcrumb topping is sure to please even the pickiest of eaters.

Serving Suggestions:

Serve this dish alongside a hearty whole-grain bread and a side salad for a complete meal. It also pairs well with a glass of red wine.