Brussels Sprouts with Parmesan Cream

Southern Living
Brussels Sprouts with Parmesan CreamRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

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.

Makes 6 to 8 servings


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


Hands-on: 25 Minutes
Total: 35 Minutes

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.

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.

Created date

November 2015