Brussels Sprouts with Onion Alfredo Sauce
Elevate your vegetable game with this decadent recipe for Brussels Sprouts with Onion Alfredo Sauce! Perfectly roasted Brussels sprouts, caramelized to golden perfection, are paired with a velvety homemade Alfredo sauce infused with the aromatic richness of sautéed onions and garlic. The sauce, made with heavy cream and Parmesan cheese, is lightly spiced with a hint of nutmeg for a comforting depth of flavor. This dish is an irresistible combination of crispy, tender veggies and creamy indulgence, topped with a sprinkle of fresh parsley for a touch of brightness. Whether served as a hearty side dish or a standout vegetarian entrée, this recipe is easy to prepare, taking just 40 minutes from start to finish. Impress your family and friends with this gourmet twist on a classic pairing of Brussels sprouts and creamy Alfredo sauce!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1 cup Heavy cream
- 0.75 cups, grated Parmesan cheese
- 0.125 teaspoons Nutmeg
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and black pepper in a mixing bowl.
Spread the Brussels sprouts evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until tender and caramelized.
While the Brussels sprouts are roasting, melt the butter in a large skillet over medium heat.
Add the finely chopped onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for 2-3 minutes while stirring occasionally.
Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth.
Season the sauce with nutmeg and a pinch of additional salt and black pepper to taste.
Once the Brussels sprouts are done roasting, transfer them to a serving dish.
Pour the onion Alfredo sauce over the roasted Brussels sprouts and toss gently to coat.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 16.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 853 mg | 66% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 263 mg | 6% | |
*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.
