Roasted Brussels Sprouts with Rosemary Parmesan Cream




Last night I kicked off Christmas week with some of my best girlfriends at our annual holiday potluck and Dirty Santa gift exchange. It’s one of my favorite get-togethers of the entire year, not just for the great company but also for all the incredible food! Last year’s butternut squash and farro dish I contributed was such a huge hit that I almost made it again, but decided last minute that I really wanted to experiment with something new this time.

The menu was noticeably lacking in green, so I opted to give  this recipe I’d found recently on Southern Living a shot. I love simple roasted Brussels Sprouts, but it’s Christmas, and fattening everything up is what you’re supposed to do, right? I tweaked the recipe just a little, increasing the amount of some ingredients to accommodate our group of 12. Since we had so many other sides to eat too, this made the perfect amount. In the recipe below I’ve noted it yields 8-10 servings, which is about right if you don’t have quite as many side dishes being served alongside it (we had 5 or 6).

Several of the girls requested the recipe, so I’m posting quickly today and apologize for the not-so-great iphone photo. If I’d known they were going to be this good and I was going to write a blog post, I would have worked on getting a better pic!



Roasted Brussels Sprouts with Rosemary Parmesan Cream

Serves 8-10. Adapted from Southern Living.


4 pounds fresh Brussels sprouts

2 Tbsp olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

2 cups heavy cream

5 fresh rosemary sprigs

4 garlic cloves

1/2 cup freshly grated Parmesan cheese

Toppings: shaved Parmesan cheese and sliced fresh chives


Preheat oven to 425°. Remove discolored leaves from Brussels sprouts. Remove and discard stem ends, and cut sprouts into quarters (or halves if they are fairly small). Toss with olive oil, kosher salt, and freshly ground black pepper. Place in a single layer on baking sheets (I needed two). Bake 25 minutes or until golden and tender, stirring halfway through.

Meanwhile, stir together cream, rosemary, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, 20 minutes. Discard rosemary and garlic. Stir in grated Parmesan cheese. Drizzle over Brussels sprouts. Top with shaved Parmesan cheese and sliced chives and serve immediately.