Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
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.
Time 40m Yield 8 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Place first 4 ingredients in a small microwave-safe bowl; microwave on high 30 seconds., Place Brussels sprouts in a 15x10x1-in. pan; toss with 3 tablespoons oil mixture. Roast 10 minutes., Toss bread crumbs with rosemary and remaining oil mixture; sprinkle over sprouts. Bake until crumbs are browned and sprouts are tender, 12-15 minutes. Serve immediately.
Time 10m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
With a small knife trim the base and discard the outer layer of leaves. Score an X in the center of the base for each sprout. Steam for about 5 minutes or until tender. Place cooked sprouts into a bowl and season with salt and pepper to taste. Blend together yogurt and dressing, then mix all ingredients and serve. Garnish with parmesan shavings.
Time 1h35m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter. Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg. Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Time 50m Yield 6 Number Of Ingredients 5 Steps:
Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes. Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Time 15m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Cook sprouts according to package directions and drain. In saucepan, saute onion in margarine about 4 minutes. Stir in flour, brown sugar, mustard and salt and pepper, mixing well. Gradually add milk, stirring constantly. Bring mixture to a boil; then simmer for 2 minutes. Reduce heat and add sour cream; just enough to heat through. Pour sprouts in serving dish and cover with cream sauce.
