This Italian Brussels Sprouts recipe is Kaufmann 1 approved.
2 tbsp of butter
2 tbsp fresh garlic, chopped
1 yellow onion, finely diced
2-pounds brussels sprouts (large, cut in half)
1-pound diced tomatoes (seeds discarded)
2 tbsp fresh basil
2 cups heavy whipping cream
1 tbsp salt
1 tbsp fresh-ground black pepper
Melt butter in a skillet over medium-low heat. Once melted, add garlic and onions, and sauté until they are golden. Add brussels sprouts and tomatoes and sauté for about 5 minutes. Add basil, heavy cream, salt and pepper and cook until sprouts are tender (about 10 minutes).