Description
A delicious and easy recipe for creamy garlic Brussels sprouts, perfect as a side dish.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, blanch the Brussels sprouts for 3-4 minutes until bright green and slightly tender. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes until the sauce thickens slightly.
- Add the blanched Brussels sprouts to the skillet and toss to coat them in the creamy sauce.
- Transfer the mixture to a greased baking dish and drizzle with lemon juice.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
- Remove from the oven and garnish with chopped parsley before serving.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a dairy-free alternative.
- Add crispy bacon or pancetta for an extra layer of flavor and texture. Cook it in the skillet before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg