Brussels Sprouts in Rosemary Cream Sauce Recipe

Brussels Sprouts in Rosemary Cream Sauce Recipe
Brussels Sprouts in Rosemary Cream Sauce Recipe photo by Taste of Home
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Brussels Sprouts in Rosemary Cream Sauce Recipe

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Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, KY
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh Brussels sprouts (about 4 cups)
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup heavy whipping cream
  • 1 tablespoon coarsely chopped fresh rosemary
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • Freshly ground pepper

Directions

Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper. Yield: 6 servings.
Originally published as Brussels Sprouts in Rosemary Cream Sauce in Taste of Home September/October 2015, p64

Nutritional Facts

2/3 cup: 256 calories, 24g fat (15g saturated fat), 78mg cholesterol, 445mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 5g protein.

  • 1 pound fresh Brussels sprouts (about 4 cups)
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup heavy whipping cream
  • 1 tablespoon coarsely chopped fresh rosemary
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • Freshly ground pepper
  1. Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
  2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper. Yield: 6 servings.
Originally published as Brussels Sprouts in Rosemary Cream Sauce in Taste of Home September/October 2015, p64

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