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- 1 pound Brussels sprouts, halved - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped for garnish You need fresh Brussels sprouts for this dish. Look for bright green, firm sprouts. The olive oil adds a nice flavor and helps roast the sprouts. I love using garlic because it gives a strong taste that pairs well with the cream. Heavy cream makes this dish rich and smooth. Parmesan cheese adds a salty, nutty flavor. Onion powder and garlic powder boost the taste. Salt and pepper balance everything out. Finally, fresh parsley makes the dish look bright and fresh. It also adds a hint of flavor that makes it special. Gather these ingredients, and let’s make something delicious! First, you need to preheat your oven to 400°F (200°C). This step is key for even cooking. While the oven heats, grab a large mixing bowl. Toss the halved Brussels sprouts with 2 tablespoons of olive oil. Add salt and pepper to taste. Mix well until all the sprouts are coated evenly. Now, spread the prepared Brussels sprouts in a single layer on a baking sheet. Make sure they have space to roast well. Roast them in the preheated oven for 20-25 minutes. Check them halfway through to ensure they don’t burn. They should be tender and slightly caramelized when done. While the sprouts roast, heat a skillet over medium heat. Add 4 cloves of minced garlic and sauté for 1-2 minutes. Watch the garlic closely to avoid burning it. Once fragrant, pour in 1 cup of heavy cream and bring it to a gentle simmer. Next, stir in 1 cup of grated Parmesan cheese, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Season with salt and pepper. Stir continuously until the cheese melts and the sauce thickens, which takes about 3-4 minutes. Once the Brussels sprouts finish roasting, add them to the skillet with the creamy sauce. Toss everything together to coat the sprouts evenly. Serve hot, garnished with chopped fresh parsley. This adds a nice touch of color and flavor to your dish. Enjoy your Creamy Garlic Parmesan Brussels Sprouts! When you pick Brussels sprouts, look for small, firm, and bright green ones. Avoid sprouts that have yellow leaves or soft spots. Fresh Brussels sprouts should feel heavy for their size. They should also be tightly closed and not have any cracks. This way, you ensure the best flavor and texture for your dish. To thicken your sauce, keep it on low heat while you stir. Adding more cheese helps too. If your sauce gets too thick, you can mix in a little water or broth. Be careful not to overcook the garlic. Sauté it just until it smells great, about one or two minutes. This way, it adds flavor without bitterness. You can spice up your dish by adding red pepper flakes or Italian herbs. For a fresh twist, try some lemon zest or a splash of lemon juice. You can also use crispy bacon bits or toasted nuts as a garnish. They add crunch and flavor, making your Brussels sprouts even more delightful! {{image_2}} For a vegan twist, you can swap the heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. These changes keep the dish creamy and tasty without dairy. You can mix in other veggies for extra flavor. Try adding carrots, cauliflower, or kale. These vegetables roast well and add color. You can also use different cheeses. Feta or goat cheese can give a fresh touch to the dish. Serve these Brussels sprouts with a hearty main dish. They pair well with grilled chicken or baked salmon. For a vegetarian meal, serve with quinoa or stuffed peppers. These sides balance the rich flavors of the sprouts. Enjoy them as a side at your next dinner! To store your creamy garlic Parmesan Brussels sprouts, place them in an airtight container. They stay fresh for about 3 to 4 days in the fridge. Make sure to let them cool down before sealing. This helps keep the flavor and texture intact. The best way to reheat these sprouts is in the oven. Preheat the oven to 350°F (175°C). Put the Brussels sprouts in a baking dish. Cover them with foil to keep moisture in. Heat for about 15 minutes or until warm. This keeps them creamy and tasty. You can also reheat them in a skillet over medium heat. Stir gently to avoid burning. If you want to freeze these Brussels sprouts, first let them cool completely. Then, place them in a freezer-safe container or bag. They can last for up to 2 months in the freezer. When you’re ready to eat them, thaw them in the fridge overnight. Reheat them in the oven or skillet for the best taste. Yes, you can use frozen Brussels sprouts. Thaw them first for even cooking. Frozen sprouts may need a bit longer in the oven to cook through. Keep an eye on them to avoid overcooking. You can use half-and-half or milk mixed with butter as a lighter option. For a dairy-free choice, use coconut cream or cashew cream. Each will change the flavor slightly but will still create a creamy sauce. Roast Brussels sprouts for 20-25 minutes at 400°F (200°C). They should be tender and slightly browned. Check them at 20 minutes to see if they are ready. Reheat in a skillet over low heat. Stir them gently until warmed through. You can add a splash of cream or milk to restore creaminess if needed. Yes, you can prepare the Brussels sprouts and sauce ahead. Store them separately in the fridge. When ready to serve, reheat the sprouts and mix them with the sauce. This article covered how to make creamy Brussels sprouts. We discussed the ingredients you need and the step-by-step process to roast and prepare them. You learned tips to select fresh sprouts and variations to enhance flavor. I shared how to store leftovers and answered common questions. Enjoy cooking this dish, and feel free to make it your own. Creamy Brussels sprouts can become a favorite dish at your table!

Creamy Garlic Parmesan Brussels Sprouts

Indulge in the rich, creamy flavor of Garlic Parmesan Brussels Sprouts that will elevate your mealtime! This easy recipe combines tender roasted Brussels sprouts with a luscious garlic cream sauce and savory Parmesan cheese. Perfect as a side dish or appetizer, it's sure to impress your family and friends. Ready in just 35 minutes, click through to discover how to make this delicious dish and bring gourmet flair to your table!
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Ingredients
  

1 pound Brussels sprouts, halved

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.

      Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

        While the Brussels sprouts are roasting, heat a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

          Pour in the heavy cream and bring to a gentle simmer.

            Stir in the grated Parmesan cheese, onion powder, garlic powder, and season with salt and pepper. Stir continuously until the cheese is melted and the sauce is thickened, about 3-4 minutes.

              Once the Brussels sprouts are done roasting, add them to the skillet with the creamy sauce. Toss to coat the sprouts evenly with the sauce.

                Serve hot, garnished with chopped fresh parsley for a pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4