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Brussels Sprouts with Parmesan Cream

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 35 mins

Makes 6 to 8 servings

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.


  • 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

How to Make It

  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.