Low Carb Creamy Brussels Sprouts with Rosemary
5.2g
Net Carbs
4.8g
Protein
15.4g
Fat
2.9g
Fiber
179
Calories
Cooking tip: The downfall of brussels sprouts, and many of the members of its vegetable family, is the distinctly sulfur smell that can turn into a flavor and be a complete turn off. We address that in this recipe by using a short parboil, then adding a char/crisp sauté step to result in tender-crisp sprouts that each carry a perfect amount of cream sauce to make taste buds happy, without any sulfur undertones.
Ingredients:
- 24 ounces fresh brussels sprouts USDA
- 1 1/2 teaspoons table salt USDA
- 2 ounces cream cheese USDA
- 1 cup heavy whipping cream USDA
- 1 ounce parmesan cheese, shredded Woodstock
- 1 tablespoon fresh rosemary USDA
- 2 tablespoons butter, unsalted USDA
- 1 teaspoon fresh garlic FNDDS
- 1/4 teaspoon black pepper, ground USDA
Directions:
- Wash, trim and halve brussels sprouts.
- In a large pot, cover sprouts with water, add 1 teaspoon salt and bring to a boil. Boil for 3-5 minutes, until beginning to soften. Drain sprouts.
- In a large skillet over medium high, melt 1 tablespoon butter. Add a single layer of sprouts, cut side down and cook until browning and beginning to char, about 4 minutes. Flip and cook another 2 minutes, until browning. Scrape into a bowl and repeat until all sprouts have been browned, adding more butter between batches. Set brussels sprouts aside.
- In the same large skillet off heat, add cream and cream cheese. Place over low heat and whisk until cream cheese is beginning to melt, about 2 minutes. Add chopped fresh rosemary, minced or pressed garlic, remaining ½ teaspoon salt and pepper and continue to whisk until sauce is very smooth, about 3 minutes more. Add brussels sprouts and toss with cream sauce until evenly coated and heated through, another 2-3 minutes. Sprinkle with parmesan cheese and serve. One serving is about ½ cup.
