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.

How to Make It

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.

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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Ratings & Reviews


December 26, 2015
I made this for Christmas dinner and everyone loved it. My husbands gave him mark of approval "you can make this again"

Easy and tasty

December 25, 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.