Brussels Sprouts With Parmesan Cream

• 3 pounds fresh Brussels sprouts
• 1 1/2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups heavy cream
• 3 fresh rosemary sprigs
• 4 garlic cloves
• 1/4 cup freshly grated Parmesan cheese
• Toppings: shaved Parmesan cheese, sliced fresh chives, freshly ground black pepper

1. Preheat oven to 425u0b0. Remove discolored leaves from Brussels sprouts. Remove and discard stem ends, and cut sprouts into quarters. Toss with olive oil, kosher salt, and 1/2 tsp. freshly ground black pepper, and place in a single layer on a baking sheet. Bake 25 minutes or until golden and tender, stirring halfway through.
2. Meanwhile, stir together cream, rosemary, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, 15 to 20 minutes or until reduced to about 1 cup. Discard rosemary and garlic. Stir in grated Parmesan cheese. Drizzle over Brussels sprouts mixture. Top with shaved Parmesan cheese, sliced chives, and black pepper, and serve immediately.

brussels, olive oil, kosher salt, freshly ground black pepper, heavy cream, rosemary sprigs, garlic, freshly grated parmesan cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/brussels-sprouts-parmesan-cream (may not work)