Preparation

• 将架子放在烤箱的中心，然后将烤箱加热至375°F。在装有切片刀片的食品加工机中，将布鲁塞尔芽菜和葱切成薄片。
• 在12英寸的烤箱安全煎锅中，用中火融化黄油。继续煮黄油，直到开始变成褐色并闻到坚果。搁置1汤匙。在一个中等大小的碗中的褐色黄油。
• Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
• Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.
• 将Panko，Parmigiano，迷迭香和少许盐加入保留的黄油，并彻底混合。将panko混合物放在发芽混合物上。
• 烘烤，直到面包屑变成褐色，而布鲁塞尔芽则嫩，10至15分钟。在上菜前冷却约5分钟。

For a more formal presentation, transfer the Brussels sprout mixture to a 12-inch-wide, 1-1/2-inch-deep ceramic baking dish before topping with the panko and baking.