Creamy Cheesy Brussels Sprouts

I used to hate Brussels sprouts but when you cook them this way they taste absolutely delicious.

 

  • 4 cups halved brussels sprouts
  • 1 tbsp minced garlic
  • 2 ½ tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cups sliced mushrooms
  • 2 green onions, thinly sliced
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • Pepper
  • Salt

Serves: 4-6
Adapted from Fine Cooking

  1. Preheat oven to 450 degrees
  2. Mix together Brussels sprouts, olive oil, garlic and a pinch of salt and pepper. Place onto a foil-lined baking pan and place into oven until Brussels sprouts are cooked all the way through and crispy brown on top (about 25 minutes).
  3. Melt 2 tbsp of butter in a big skillet and add mushrooms. Cook on medium-low until they are brown and tender. Pour into bowl and set to the side.
  4. Add 1 tbsp of butter to skillet. Once melted add green onions. Cook for about 5 minutes on medium, or until they are softened.
  5. Add wine. Cook until ½ reduced.
  6. Add Brussels sprouts, mushrooms and cream to the skillet. Cook until thickened. Then add cheese.
  7. Salt and pepper to taste. Enjoy!
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October 29, 2012. Tags: , , , , , . Veggie Side Dish.

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