Creamy Roasted Brussels Sprouts with Boursin and Parmesan
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Brussels sprouts are briefly blanched, then roasted over a creamy Boursin and crème fraîche sauce until tender with crisp, golden edges. Fresh thyme, black pepper, olive oil, and shaved Parmigiano-Reggiano make this an especially rich holiday side dish.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.29 kg before cooking, which is about 215 g per serving.
Steps
Trim the tough ends from the Brussels sprouts and remove any damaged outer leaves. Keep the sprouts whole, or halve unusually large ones so they cook evenly.
Bring a large pot of generously salted water to a boil. Prepare a large bowl of ice water nearby.
Add the trimmed Brussels sprouts to the boiling water and blanch for about 2 minutes, or up to 3–4 minutes for larger sprouts, until they are just beginning to soften but remain bright green.
Transfer the blanched Brussels sprouts immediately to the ice-water bath. Leave them there briefly to stop the cooking and preserve their vivid green color.
While the sprouts blanch, place the Boursin cheese and crème fraîche in a bowl. Mix until completely combined and very creamy.
Stir freshly cracked black pepper and the fresh thyme leaves into the creamy cheese mixture.
Drain the Brussels sprouts thoroughly and pat them as dry as possible with clean kitchen towels or paper towels. Excess water will prevent proper browning.
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Lightly coat a roasting pan with olive oil, reserving enough oil to brush over the sprouts. Stir a small amount of the olive oil into the creamy cheese mixture.
Spread the creamy Boursin mixture evenly over the bottom of the roasting pan.
Arrange the Brussels sprouts in the pan in snug, orderly rows. Keep them close together but not touching, and continue until the pan is filled.
Brush the tops of the Brussels sprouts with the remaining olive oil so they are lightly coated and glossy.
Roast at 400°F (200 °C) (200°C (400 °F)) for 15 minutes, until the sprouts begin to soften and take on color.
Remove the pan from the oven and scatter the finely shaved Parmigiano-Reggiano evenly over the Brussels sprouts.
Return the pan to the oven and roast for another 15 minutes, until the Brussels sprouts are tender and their edges are golden brown and crisp and the cheese is melted and browned.
Serve hot, spooning some of the creamy sauce from the bottom of the pan over or alongside the Brussels sprouts.
Notes
The transcript does not provide exact ingredient quantities, so the amounts are practical estimates. Blanching time is described inconsistently as about 2 minutes and 3–4 minutes; use the shorter time for small sprouts and the longer time for large ones. For best browning, dry the sprouts thoroughly after the ice bath and avoid overcrowding them.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 345
- Protein
- 11 g
- Carbs
- 15 g
- Fat
- 28 g
- Fiber
- 6 g
Where the calories come from
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