Category Archives: Miscellaneous

Garlic Parmesan Roasted Brussels Sprouts

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Looking for a side dish that will wow your holiday table? These crispy garlic Parmesan Brussels sprouts are a golden, cheesy twist on a classic favorite. With a crunchy Parmesan crust, tender roasted Brussels sprouts, and tangy Dijon chive cream sauce, this dish delivers both comfort and elegance in every bite. Best of all, it comes together in under 30 minutes—making it the perfect recipe to impress guests without adding stress to your holiday prep. Whether served as a starter or alongside your festive main course, these irresistible roasted brussels sprouts with Parmesan cheese are sure to disappear fast!

How To Make Garlic Parmesan Roasted Brussels Sprouts with Dijon Chive Cream Sauce

Start by preparing the Brussels sprouts. Trim and halve them, then toss with melted butter, Parmesan, garlic salt, and black pepper. Arrange Brussels sprouts cut-side down on a baking sheet so the cheese forms a golden, crispy layer as they roast. Bake until the sprouts are tender and the cheese is lightly browned, then let them cool slightly to allow the coating to set.

While the sprouts roast, make the sauce. Stir together sour cream, Parmesan, Dijon mustard, chives, garlic, and black pepper until smooth and creamy. Taste and adjust the flavor as desired. Serve the sauce alongside the roasted Brussels sprouts and enjoy.

Ingredients:

For Brussels Sprouts

1 cup parmesan cheese, finely shredded1/4 cup unsalted butter, melted2 teaspoons garlic salt1/4 teaspoon black pepper, freshly ground2 pounds brussel sprouts, trimmed and halved

For Sauce

1 cup sour cream1/2 cup grated parmesan cheese1 tablespoon dijon mustard1 tablespoon chopped chive, fresh1 clove garlic, finely grated1/2 teaspoon black pepper, freshly groundGet Ingredients

Parmesan brussels sprouts served on a plate accompanied by a Dijon chive cream sauce and shredded Parmesan.

Directions:

For Brussels Sprouts

  1. Preheat oven to 425°F. Combine Parmesan, butter, garlic salt and pepper in medium bowl. Sprinkle cheese mixture in an even layer over a nonstick rimmed baking sheet. Press Brussels sprouts, cut-sides-down, into cheese mixture in a single layer about 1-inch apart. A nonstick rimmed baking sheet with a layer of shredded Parmesan cheese and Brussels sprouts cut side down on top of the cheese.
  2. Bake until Brussels sprouts are tender, and cheese is light golden-brown about 15 to 18 minutes. Let sit at room temperature for at least 5 minutes before gently separating Brussels sprouts.

For Sauce

  1. Meanwhile, combine sour cream, Parmesan, mustard, chives, garlic and pepper in a small bowl. Serve with Brussels sprouts and enjoy.Dijon chive cream sauce mixed in a bowl to pair with Parmesan crusted Brussels sprouts.

For Sauce

ULTIMATE ROASTED POTATOES (SERVES 6)

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  • 3 ½ POUNDS Yukon Gold potatoes, peeled and cut into 1 ½ inch pieces
  • Kosher salt and pepper
  • ½ t. baking soda
  • 6 T. duck fat
  • 1 T. chopped fresh rosemary

Adjust oven rack to top position, place rimmed baking sheet on rack and hear oven to 475 degrees.

Bring 10 cups water to boil over high heat.  Add potatoes, 1/3 cup salt and baking soda.  Return to boil and cook for 1 minute.  Drain potatoes.  Return potatoes to bot and place over low heat.  Cook, shaking pot occasionally until surface moisture has evaporated, about 2 minutes.  Add 5 T. duck fat and 1 t. salt.  Mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.  Remove baking sheet from oven, transfer potatoes to sheet and spread into even layer.  Roast for 15 minutes.  Remove sheet from oven.  Using a thin, sharp metal spatula, turn potatoes.  Roast until golden brown, another 12-15 minutes.  While potatoes are on roast, combine rosemary and remaining 1 T. duck fat in a bowl.  Remove potatoes from oven.  Spoon rosemary fat over potatoes and turn again.  Continue to roast until potatoes are well browned and rosemary is fragrant, about 3-5 minutes.  Season with salt and pepper and serve immediately.

BUTTER

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  • 1 ¼ pounds crème fraiche
  •  ¾ pound of sour cream
  •  1 quart heavy cream
  •  ½ oz of fine sea salt

 Mix the sour cream, crème fraiche and cream, and let sit out on counter for several days.  Place in Kitchen Aide with paddle attachment.   On slowest speed, mix until it breaks and the butter is in a large mass.  Strain butter (squeeze it until liquid is all out) and use liquid for buttermilk.  Return butter to mixer and add salt and beat on medium speed until smooth.