Brussels Sprouts in Lemon Cream
Elevate your side dish game with this irresistibly creamy and zesty 'Brussels Sprouts in Lemon Cream' recipe. Fresh Brussels sprouts are blanched to tender perfection, then pan-seared until golden and crisp before being coated in a luscious lemon-infused Parmesan cream sauce. A touch of garlic and freshly squeezed lemon juice brightens the dish, while grated Parmesan adds a rich, savory finish. This 30-minute recipe is perfect for weeknight dinners or holiday gatherings, offering a harmonious balance of vibrant citrus notes and indulgent creaminess. Serve it warm, garnished with a sprinkle of lemon zest or extra Parmesan, and watch this dish steal the show! Keywords: Brussels sprouts recipe, lemon cream sauce, Parmesan, quick side dish, easy vegetable recipe.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Cut larger sprouts in half for even cooking.
Bring a pot of salted water to a boil. Blanch the Brussels sprouts for 3-4 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the blanched Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are golden brown and slightly crispy. Remove from skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the heavy cream to the skillet, stirring constantly. Allow it to gently simmer for 2-3 minutes.
Stir in the lemon juice, lemon zest, and Parmesan cheese. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
Return the Brussels sprouts to the skillet, tossing to coat them evenly in the lemon cream sauce.
Season with salt and black pepper to taste. Let it simmer for an additional 2 minutes to meld the flavors.
Transfer to a serving dish and garnish with extra lemon zest or Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.6 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
