1-First Step: Preheat and prep vegetables Preheat oven to 350 degrees Fahrenheit. While the oven warms, clean the Brussels sprouts. The ingredient list specifies halving the sprouts vertically; the written directions say to quarter them for cooking. For even cooking, trim the stems and remove any discolored outer leaves, then halve or quarter larger sprouts so pieces are similar in size. Pat them dry to avoid excess moisture in the pan.

2-Second Step: Sauté sprouts and garlic Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the prepared Brussels sprouts and 1 clove minced garlic. Season with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Sauté for about 5 minutes, stirring occasionally, until edges show some golden browning and the garlic is fragrant. This step builds flavor through caramelization.

3-Third Step: Add broth and reduce Pour in 1/2 cup chicken broth and continue cooking for another 5 minutes. The broth helps steam the sprouts slightly and loosens any browned bits from the skillet. Cook until most of the broth has evaporated and the sprouts are tender-crisp. Avoid overcooking here since the oven will finish the texture.

4-Fourth Step: Transfer to a baking dish and add cream and cheese Transfer the sautéed sprouts to an oven-safe dish. Pour 1 cup heavy cream or half and half over the sprouts. Add 1 cup of the shredded white cheese and all of the 1/4 cup shredded parmesan cheese into the cream, then stir lightly so the cheeses start to melt into a creamy sauce. Save the reserved 1/2 cup shredded white cheese to sprinkle on top before baking.

5-Fifth Step: Top and bake Sprinkle the reserved 1/2 cup shredded white cheese evenly over the top of the dish. Place the uncovered baking dish in your preheated 350 degrees Fahrenheit oven. Bake for 25 to 30 minutes until the mixture bubbles and the top turns lightly golden. Watch closely in the final minutes so cheese browns without burning.

6-Final Step: Rest and serve Remove the dish from the oven and let it sit for 5 minutes before serving. This short rest helps the sauce settle so it clings to the sprouts when scooped. Serve hot as a side to roasted meats or a grain main. The dish serves about 6 people.