Brussels Sprouts with Parmesan Cream

Name: Brussels Sprouts with Parmesan Cream
Total time: 35 min
Yield: Makes 6 to 8 servings
Ingredients: 3 pounds fresh Brussels sprouts; 1 ½ tablespoons olive oil; 2 teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 2 cups heavy cream; 3 fresh rosemary sprigs; 4 garlic cloves; ¼ cup freshly grated Parmesan cheese; Toppings: shaved Parmesan cheese, sliced fresh chives, freshly ground black pepper

2 Ratings
2 Reviews

For the most tender Brussels sprouts, look in your produce section for sprouts sold on the stalk. Then cut off the sprouts, and store in a zip-top plastic freezer bag in the crisper drawer of your fridge.

Recipe by Southern Living December 2015

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:

25 mins

total:

35 mins

Yield:

Makes 6 to 8 servings

Ingredients

3 pounds fresh Brussels sprouts
1 ½ tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups heavy cream
3 fresh rosemary sprigs
4 garlic cloves
¼ cup freshly grated Parmesan cheese
Toppings: shaved Parmesan cheese, sliced fresh chives, freshly ground black pepper

Directions

Step 1
Preheat oven to 425°. Remove discolored leaves from Brussels sprouts. Remove and discard stem ends, and cut sprouts into quarters. Toss with olive oil, kosher salt, and 1/2 tsp. freshly ground black pepper, and place in a single layer on a baking sheet. Bake 25 minutes or until golden and tender, stirring halfway through.

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Step 2
Meanwhile, stir together cream, rosemary, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, 15 to 20 minutes or until reduced to about 1 cup. Discard rosemary and garlic. Stir in grated Parmesan cheese. Drizzle over Brussels sprouts mixture. Top with shaved Parmesan cheese, sliced chives, and black pepper, and serve immediately.

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Beatstick

12/24/2016

I was looking for a new veggie recipe to serve with ham, and this one did not disappoint. I halved the recipe but used only one sprig of rosemary, it turned out fine. It's a solidly good recipe, not excellent, but well worth 4 stars.

Stuart105

12/26/2015

I made this for Christmas dinner and everyone loved it. My husbands gave him mark of approval "you can make this again"

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