Brussels sprouts in parmesan cream



10 min


8 Servings

* PLUS Cooking time: 12 minutes
Brussels sprouts in parmesan cream

Yvonne Duivenvoorden

This recipe will convert even the most diehard brussels-sprout skeptic. Our secret weapons? Cream, parmesan and prosciutto.


  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 284-ml can undiluted chicken broth
  • 1 cup 35% cream
  • 1 tsp dried tarragon , or dried thyme leaves
  • 1/2 tsp salt
  • 2 lb brussels sprouts
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 slices prosciutto , cut into thin strips
  • 1/2 cup toasted pine nuts , chopped walnuts or slivered almonds, optional


  • Melt butter in a large saucepan over medium heat. Add flour and stir constantly until bubbly, about 2 min. Then, whisking constantly, gradually add broth, whipping cream, tarragon and salt. Reduce heat and simmer, whisking often, until sauce has thickened enough to coat the back of a spoon, from 8 to 10 min.
  • Meanwhile, bring a large saucepan of water to a boil. Remove tough outer leaves and trim stems from sprouts. Cut sprouts in half. Cook in boiling water until almost fork-tender, 3 to 5 min. Drain well. Stir sprouts into cream sauce in pan. Cook over medium heat, stirring often, until hot, about 3 min. Then stir in cheese. Turn sprouts into a serving bowl and scatter with prosciutto and pine nuts. Taste and add more salt if you like.

Nutrition (per serving)

  • Calories
  • 236,
  • Protein
  • 7 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,


Prepare sauce and boil sprouts. Rinse with cold water. Drain. Dry with paper towels. Wrap with a layer of paper towel and store in plastic bags. Seal and refrigerate up to 2 days. Refrigerate sauce in a sealed container up to 2 days. To serve, heat sauce in a large pan, stirring often until hot. Add sprouts and stir often until hot. Continue with recipe.