Rating: 4.5 stars
2 Ratings
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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

Gallery

Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

total:
35 mins
hands-on:
25 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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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