Description
These Creamed Brussels Sprouts are tender, slightly sweet, and coated in a rich, velvety garlic parmesan cream sauce. A comforting and elegant side dish that pairs beautifully with weeknight dinners or holiday meals.
Ingredients
Scale
- 700 grams Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter, about 30 grams
- 2 garlic cloves, minced
- 240 milliliters heavy cream
- 50 grams grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add the halved Brussels sprouts and cook for 10 to 12 minutes until just tender.
- Drain the Brussels sprouts thoroughly and set aside.
- In a large skillet over medium heat, melt the unsalted butter.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated parmesan cheese, salt, black pepper, and nutmeg if using. Simmer for 3 to 5 minutes until slightly thickened.
- Add the drained Brussels sprouts to the skillet and stir gently to coat in the sauce.
- Cook for another 2 to 3 minutes until heated through.
- Serve warm while the sauce is creamy and glossy.
Notes
- Do not overcook the Brussels sprouts to maintain a tender texture.
- Simmer the cream gently to prevent separation.
- Drain the sprouts well to avoid thinning the sauce.
- Add a splash of cream when reheating if the sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 65mg
Keywords: creamed brussels sprouts, brussels sprouts with cream sauce, garlic parmesan brussels sprouts, holiday side dish, creamy vegetable side