October 3, 2019

Charred Brussels Sprouts On Parmesan Cream

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 45 minutes

Simplify your Thanksgiving feast by making the Parmesan Cream the day before. To soften, heat slowly in the microwave or in a pot over low heat, stirring often.


Parmesan Cream

  • 1 1⁄2 cups whipping cream
  • 1⁄2 cup freshly grated Parmesan
  • Freshly ground pepper
  • Pinch ground nutmeg
  • Kosher salt, to taste

Brussels Sprouts

  • 2 lbs. brussels sprouts, trimmed (large ones halved)
  • 2 tbsp olive oil, plus more if needed
  • 2 garlic cloves, thinly sliced
  • 1⁄2 cup sliced shallots
  • 3 sprigs fresh thyme
  • Kosher salt and freshly ground pepper, to taste


Yield: Serves 6

Make Parmesan Cream

  1. In medium pot on high heat, bring cream to a boil, then reduce heat to simmer. Simmer 5 minutes to thicken.
  2. Whisk in Parmesan. Simmer another 5 minutes, whisking often, or until thick and smooth (sauce should yield about 1 3⁄4 cups). Add a few cracks of black pepper and nutmeg. Season with salt to taste. Remove from heat.

Cook Brussels Sprouts

  1. Bring large pot of water to a boil. Add brussels sprouts and cook for 4 minutes to soften. Drain and rinse with cold water. Spread sprouts on paper towel-lined tray to dry.
  2. Heat oil in large skillet over medium-high heat. Add enough brussels sprouts to form single layer, cut-side down, in pan. Cook 4 to 5 minutes or until charred. Remove from pan and repeat with remaining brussels sprouts, adding more oil if necessary.
  3. Return all sprouts to skillet and add garlic, shallots and thyme. Cook until aromatics are soft, stirring occasionally. Season with salt and pepper to taste.

Assemble & Serve

  1. On platter, spread Parmesan Cream, top with brussels sprouts and serve.