Brussels Sprouts in Rosemary Cream Sauce
Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together ñ but watch out for fights over who gets the last of the sauce.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 233
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 233
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 ìXî 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
