Creamy Parmesan Brussels Sprouts
Elevate your side dish game with these irresistible Creamy Parmesan Brussels Sprouts! This easy recipe transforms humble Brussels sprouts into a rich and indulgent delight, sautéed to golden perfection and smothered in a velvety Parmesan cream sauce. Highlighting fresh garlic, a touch of chicken or vegetable broth, and just the right hint of seasoning, this dish brings together robust flavors and creamy textures for a restaurant-quality experience in just 30 minutes. Perfect as a crowd-pleasing holiday side or as a cozy addition to any weeknight meal, this versatile recipe can even be garnished with fresh parsley or a sprinkle of red pepper flakes for an added boost of flavor. Pair it with roasted chicken or enjoy on its own for a comforting vegetarian option. Creamy, cheesy, and oh-so-satisfying—this is a must-try Brussels sprouts recipe!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 2 tbsp Olive oil
- 3 pcs Garlic cloves
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 cup Chicken or vegetable broth
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Trim the Brussels sprouts by cutting off the dry ends and removing any yellow or damaged outer leaves. Chop larger sprouts in half, keeping smaller ones whole for even cooking. Rinse and pat them dry with a kitchen towel.
Heat a large skillet over medium heat and add olive oil.
Once the oil is hot, add the Brussels sprouts in a single layer, cut side down if halved. Sauté for 6–8 minutes, stirring occasionally, until they are golden brown and slightly crisp. Remove from the skillet and set aside.
Mince the garlic cloves and add them to the same skillet. Sauté for 30 seconds to 1 minute, just until fragrant; be careful not to burn them.
Deglaze the skillet with the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2–3 minutes, stirring occasionally.
Add the Parmesan cheese to the cream mixture, stirring continuously until melted and the sauce is smooth.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed.
Return the sautéed Brussels sprouts to the skillet, tossing them gently to coat in the creamy Parmesan sauce. Cook for an additional 2–3 minutes, allowing the sprouts to absorb the flavors and become tender.
Remove from heat and transfer to a serving dish. Garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 12.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 125 mg | 3% | |
*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.
