Who detests Brussel sprouts? *Majority raises their hands*
I get it, Brussel sprouts are the black sheep of the vegetable herd and a lot of us try to avoid them at all costs. They’re smelly, they have a strange texture and they’re slightly bitter. In a way, I feel bad for the poor fellas. But the new recipe in Southern Living magazine is a revelation!
Seriously, this recipe converted me into eating Brussel sprouts as much as possible this winter. The sprouts are roasted and then doused in a parmesan cream sauce, which is simply divine! With minimal ingredients and rich flavor, these black sheep will be the centerpiece alongside the turkey and stuffing at your Thanksgiving table.
Let’s not forget to mention these little sprouts are a great source of iron, dietary fiber, potassium and Vitamins A, C, K & B6. And I think we can agree that a nutritional punch never hurt anyone.
Recipe: Brussel sprouts with parmesan cream
Author: Southern Living, December 2015
Prep & cook time: 35 minutes
- 3 lbs fresh Brussel sprouts
- 4 garlic cloves (leave them whole)
- 3 fresh rosemary sprigs
- 2 cups heavy cream
- 1/4 cup parmesan
- 1 1/2 tbsp olive oil
- 2 tsp Kosher salt
- 1/2 tsp pepper
Preheat oven to 425 degrees. Removed discolored leaves from Brussel sprouts and remove and discard the stems. Cut sprouts into quarters (For the smaller ones, just cut in half). In a small bowl, toss them in olive oil, kosher salt and pepper. Place in a single layer on greased pan or baking sheet. Bake for 25 minutes until golden brown and tender, stirring halfway through. After, transfer them to a medium-size bowl.
NOTE: My Brussel sprouts were more than done at the 20-minute mark. Check periodically to make sure the sprouts don’t burn.
Meanwhile, stir together cream, rosemary and garlic in a medium saucepan. Cook over medium heat, stirring occasionally for 15-20 minutes. It should reduce to about 1 cup. Discard the rosemary and garlic and stir in parmesan cheese. Drizzle over Brussel sprouts and top with shaved parmesan, sliced chives or chopped rosemary and black pepper. Serve immediately.
NOTE: I found my cream mixture was slightly watery at first, but after I refrigerated it, it thickened up a bit. So if you do not have to serve it immediately, let it sit for about 10 minutes to let the sauce thicken.
This recipe is scrumptious and hearty and I’d recommend it as any side addition to your family meal. Let’s change the stigma for these little sprouts! They deserve some delicious recognition.
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