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.
- 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
Saute The VegetablesHeat a medium skillet over medium heat and add the butter. When the butter melts, add the shallot, rosemary, brussels, and a pinch of salt and pepper. Saute, stirring occasionally, until the shallot is tender and the brussels are browned in some spots, about 5 minutes.
Add Cream & ParmAdd the half and half and parmesan and stir to combine and melt the cheese. Continue to cook, stirring occasionally, until the sauce is reduced and thickened and the brussels are tender as desired, about 3 more minutes.