Name: Brussels Sprouts in Rosemary Cream Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
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 -

Brussels Sprouts in Rosemary Cream Sauce

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Brussels Sprouts in Rosemary Cream Sauce

1. 1 pound fresh Brussels sprouts (about 4 cups) -

2. 1/4 cup butter, cubed -

3. 1 tablespoon all-purpose flour -

4. 1 cup heavy whipping cream -

5. 1 tablespoon coarsely chopped fresh rosemary -

6. 2 garlic cloves, minced -

7. 3/4 teaspoon salt -

8. 1/4 cup shredded Parmigiano-Reggiano cheese -

9. Freshly ground pepper -

How to cook deliciously - Brussels Sprouts in Rosemary Cream Sauce

1. Stage

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. Stage

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.