Creamy Garlic Parmesan Brussels Sprouts

$- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese Brussels sprouts are the star here. Choose fresh ones for the best taste. Olive oil adds a rich flavor. Garlic brings a lovely aroma and taste. Heavy cream makes everything creamy and smooth. Finally, Parmesan cheese adds a salty kick. - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - ½ teaspoon crushed red pepper flakes (optional, for heat) The spices elevate the dish. Sea salt enhances the natural flavors. Black pepper adds warmth, while crushed red pepper flakes give a hint of heat if you want. - 2 tablespoons fresh parsley, finely chopped Fresh parsley gives a pop of color and a fresh taste. It makes the dish look beautiful and appetizing. Use it to finish off your creamy garlic Parmesan Brussels sprouts. {{ingredient_image_2}} Set your oven to 400°F (200°C). Preheating helps the Brussels sprouts cook evenly. This step ensures they get that nice, golden-brown color you want. Start by trimming the ends of the Brussels sprouts. Cut them in half to help them cook better. In a large bowl, add the halved sprouts. Drizzle with extra virgin olive oil, then sprinkle sea salt, black pepper, and crushed red pepper flakes if you like heat. Toss the sprouts until they are well-coated with the oil and seasoning. Spread the seasoned Brussels sprouts on a baking sheet in one layer. Make sure they are not crowded. This helps them roast evenly. Place the sheet in the oven and roast for 20-25 minutes. Stir them halfway through to ensure even browning. They should turn golden and be tender. While the sprouts roast, let’s make the sauce. In a medium saucepan, add the minced garlic. Sauté it over medium heat for 1-2 minutes until it smells good. Be careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in the grated Parmesan cheese. Keep stirring until the cheese melts fully. The sauce should be smooth and creamy. Taste it and add more salt or pepper if needed. When the Brussels sprouts are done roasting, take them out of the oven. Pour the creamy garlic sauce over the hot sprouts. Gently toss them with a spatula until they are covered in sauce. Transfer the creamy Brussels sprouts to a serving dish. Sprinkle fresh parsley on top for color and flavor. Serve hot to enjoy the rich taste and creamy texture. To keep your creamy garlic Parmesan Brussels sprouts fresh, store them in an airtight container. Place them in the fridge right after they cool down. They stay good for about 3 days. When it’s time to eat, you can reheat them in the oven for the best taste. Set your oven to 350°F (175°C) and warm them for about 10-15 minutes. This helps keep them crispy. If you want a creamier dish, add more cheese. Just sprinkle in extra Parmesan as you stir the sauce. This will boost the flavor and richness. You can also try using alternatives to heavy cream. Options like coconut cream or cashew cream can work too. They change the taste but still keep it delicious. Roasting Brussels sprouts correctly is key. They should be golden brown and tender when done. To check, pierce them with a fork. If it goes in easily, they are ready! Avoid sogginess by spacing them out on the baking sheet. This allows hot air to circulate around them, keeping them crisp. Give them a stir halfway through roasting for even cooking. Pro Tips Fresh Ingredients: Always use fresh Brussels sprouts for the best flavor and texture. Avoid any that are yellowing or have blemishes. Adjust the Creaminess: If you prefer a lighter sauce, consider substituting half of the heavy cream with low-fat milk or vegetable broth. Experiment with Cheese: Feel free to mix different cheeses like Gruyère or Asiago for a unique twist on the classic Parmesan flavor. Make Ahead: You can roast the Brussels sprouts ahead of time and reheat them in the oven before adding the sauce to save time. {{image_4}} For a vegan twist on creamy garlic Parmesan Brussels sprouts, you can swap out the cream and cheese. Use coconut cream or cashew cream instead of heavy cream. For cheese, try nutritional yeast or a vegan cheese blend. These options keep the dish rich and flavorful while making it plant-based. You can add layers of flavor to your dish. Crumbled bacon or pancetta brings a savory crunch. Cook it until crispy, then mix it in with the Brussels sprouts. If you want a bright kick, add lemon zest. Just a bit of zest brightens the creamy sauce and adds a fresh taste. If you like heat, boost the spice! Add more crushed red pepper flakes to your creamy sauce. This simple change gives your dish a warm kick. You can also experiment with other spices. Try smoked paprika or cayenne for a different flavor profile. Mix and match to find your perfect balance! To keep your Brussels sprouts fresh, store unprepared ingredients in the fridge. Place them in a plastic bag with holes. This helps them breathe. Keep them in the crisper drawer where it’s cool and dark. For the prepared dish, let it cool before storing. Place it in an airtight container. This will help maintain its creamy texture. You can keep it in the fridge for up to three days. To freeze Creamy Garlic Parmesan Brussels Sprouts, first, let the dish cool completely. Scoop it into a freezer-safe container. Make sure to leave some space at the top, as it will expand. Seal it tightly. You can freeze it for up to three months. When you're ready to enjoy it again, take it out of the freezer. Thaw it in the fridge overnight. To reheat, use a saucepan on low heat, stirring gently. This keeps it creamy and delicious. In the refrigerator, your Creamy Garlic Parmesan Brussels Sprouts last about three days. After that, the flavor may start to fade. In the freezer, they can stay fresh for about three months. After that, the taste and texture may change. Enjoy your meal while it's at its best! Yes, you can use frozen Brussels sprouts. However, fresh ones taste better. Fresh Brussels sprouts have a crisp texture and rich flavor. Frozen Brussels sprouts may be softer and less vibrant. If you use frozen, thaw them first and pat them dry. This helps remove excess moisture. Creamy Garlic Parmesan Brussels sprouts pair well with many dishes. Try serving them with: - Grilled chicken - Roasted pork tenderloin - Baked salmon - A hearty grain salad These options create a balanced meal full of flavors. You can also serve them with crusty bread to soak up the sauce. To thicken the sauce, try these tips: - Use less cream or add more cheese. - Cook the sauce longer to reduce it. - Whisk in a bit of cornstarch mixed with cold water. These methods help create a richer and creamier sauce for your Brussels sprouts. Adjust to your taste! This blog post covered making Creamy Garlic Parmesan Brussels Sprouts. We explored key ingredients like Brussels sprouts, garlic, and cheese. I detailed each step: preheating, preparing, roasting, and making the sauce. You learned tips for storing leftovers, adjusting flavors, and creating variations. Remember, you can switch ingredients for a vegan option or add extras for flavor. This dish is simple yet delicious, making it great for any meal. Now, it’s time for you to enjoy this tasty recipe!$

Creamy Garlic Parmesan Brussels Sprouts

Deliciously roasted Brussels sprouts coated in a creamy garlic Parmesan sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
In a large mixing bowl, add the halved Brussels sprouts. Drizzle with olive oil and sprinkle with salt, black pepper, and red pepper flakes. Toss until coated.
Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through.
In a medium saucepan over medium heat, sauté the minced garlic for 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Gradually add the Parmesan cheese while stirring until melted and smooth. Adjust seasoning if needed.
Once the Brussels sprouts are roasted, pour the creamy garlic sauce over them and toss gently to coat.
Transfer to a serving dish and sprinkle with chopped parsley before serving hot.

Notes

Serve in a rustic ceramic dish for a homey feel. A sprinkle of extra Parmesan and a drizzle of olive oil can add elegance.

Keyword Brussels sprouts, creamy, garlic, Parmesan