Creamy Garlic Parmesan Brussels Sprouts
This exquisite dish elevates Brussels sprouts with a rich and creamy garlic Parmesan sauce, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Medium Saucepan
Ingredients
Main Ingredients
- 1 pound Brussels Sprouts Fresh, bright green, and compact.
- 2 tablespoons Olive Oil Extra-virgin for best flavor.
- 4 cloves Garlic Minced finely.
- 1 cup Heavy Cream For a rich, creamy texture.
- ½ cup Parmesan Cheese Grated, preferably fresh.
- ½ teaspoon Salt To taste.
- ¼ teaspoon Pepper To taste.
- 1 handful Fresh Parsley Chopped, for garnish (optional).
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the Brussels sprouts, trim the ends, and cut them in half.
- In a large mixing bowl, add the halved Brussels sprouts, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
- Spread the Brussels sprouts on a baking sheet in a single layer and bake for 20-25 minutes until tender and golden brown.
- In a medium saucepan, heat a splash of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer, whisking to combine.
- Add the grated Parmesan cheese to the cream mixture, stirring until melted and smooth.
- Once the Brussels sprouts are roasted, transfer them to a serving bowl and pour the creamy sauce over them, tossing gently to coat.
- Serve immediately, garnished with fresh parsley if desired.
Notes
For variations, consider adding red pepper flakes for heat or toasted nuts for crunch.