Creamy Rosemary Brussels Sprouts
These creamed rosemary brussels sprouts are surprisingly easy and perfect for a simple dinner side dish. Winter ingredients like brussels sprouts, shallot, and rosemary are sauteed then simmered in a blend of half and half and parmesan cheese.
Feel free to cook it just a couple minutes for firm vegetables or make them extra tender as desired.
Ingredients
Ingredients List:
- 2 tbsp Kerrygold Pure Irish Unsalted Butter
- 1 shallot, diced
- 1 tbsp chopped rosemary
- 1 ½ lb brussels sprouts, trimmed and halved
- Pinch salt and pepper
- 1 cup Smith Brothers Farms Half & Half
- ⅓ cup Belgioioso Grated Parmesan
Preparation
- Sauté the Vegetables Heat a medium skillet over medium heat and add the butter. Once the butter has melted, add the shallot, rosemary, Brussels sprouts, and a pinch of salt and pepper. Sauté, stirring occasionally, until the shallot is tender and the Brussels sprouts are browned in spots, approximately 5 minutes.
- Add Cream & Parm Pour in the half-and-half and add the parmesan cheese. Stir to combine and allow the cheese to melt. Continue cooking, stirring occasionally, until the sauce has reduced and thickened to the desired consistency and the Brussels sprouts are tender, approximately 3 additional minutes.