Creamed Brussels Sprouts Tuesday, December 3, 2013


A Gaylord Opryland recipe

1 lb fresh Brussels Sprouts
2 TBSP butter
½ cup heavy cream
2 to 3 TBSP shredded Parmesan cheese
Roasted sunflower seeds (optional)


Blanch Brussels sprouts in boiling water for about 30 seconds. Remove with a slotted spoon and plunge into ice water. Drain and quarter sprouts. Melt butter in a sauté pan and add Brussels sprouts. Stir occasionally until starting to caramelize. Meanwhile, reduce heavy cream over a medium flame until reduced by half. Stir in cheese. Place sprouts on a serving dish and pour cream reduction over. Sprinkle on sunflower seeds (if using). Serve warm.


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