Brussels Sprouts with Creamy Parmesan Garlic Sauce
Transform your Brussels sprouts into a show-stopping side dish with this recipe for **Brussels Sprouts with Creamy Parmesan Garlic Sauce**. Perfectly roasted until tender and caramelized, these Brussels sprouts are elevated by a luscious homemade sauce made with butter, minced garlic, milk, heavy cream, and plenty of Parmesan cheese. The result is a velvety, flavorful coating that takes vegetables from simple to sensational. This dish is easy to prepare, with just 30 minutes from start to finish, making it ideal for both weeknight dinners and holiday feasts. A sprinkle of fresh parsley adds a pop of color and freshness, making this creamy Brussels sprouts recipe as visually appealing as it is delicious. Whether you're a Brussels sprouts skeptic or a devoted fan, this indulgent side dish is sure to win everyone over!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 tablespoon All-purpose flour
- 1 cup Milk
- 0.5 cup Heavy cream
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Cut larger sprouts in half lengthwise.
Place the Brussels sprouts on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the Brussels sprouts in the preheated oven for 18-20 minutes, or until they are tender and slightly charred. Stir halfway through the cooking time to ensure even roasting.
While the Brussels sprouts are roasting, prepare the creamy Parmesan garlic sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Sprinkle 1 tablespoon of all-purpose flour over the garlic and stir well to form a paste (roux). Cook the roux for 1 minute, stirring constantly.
Slowly whisk in 1 cup of milk and 1/2 cup of heavy cream, ensuring the mixture is smooth and lump-free. Continue to cook, stirring, for 2-3 minutes until the sauce thickens.
Stir in 3/4 cup of grated Parmesan cheese and mix until melted and smooth. Season the sauce with additional salt and pepper to taste, if needed. Remove from heat.
Once the Brussels sprouts are roasted, transfer them to a serving dish and pour the creamy Parmesan garlic sauce over the top. Toss gently to coat.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.1 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1138 mg | 88% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 509 mg | 11% | |
*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.
