If you’re not a big fan of Brussels sprouts, this recipe for Creamy Brussels Sprouts might just change your mind! These sprouts are crispy on the edges, tender on the inside, and coated in a luxurious, garlicky cream sauce with parmesan. For a little heat, sprinkle in some red pepper flakes, but you can skip them if you prefer a milder flavor. Have extra parmesan on hand for sprinkling! If you’re looking for another Brussels Sprouts dish, check out this Brown Butter Brussels Sprouts recipe for something equally delicious!
Ingredients & Substitutions
- Brussels Sprouts: Brussels sprouts are packed with fiber, antioxidants, and essential nutrients. The Brussels sprouts were pretty large for this recipe, but if you use smaller sprouts, you may not need to cut them in half. Adjust cooking time based on their size to achieve that perfect crispy exterior and tender interior.
- Heavy Whipping Cream: This ingredient makes the sauce rich and creamy. For a lighter option, you could use half-and-half or whole milk, though the sauce may be slightly thinner.
- Parmesan Cheese: Freshly grated parmesan adds a nutty, salty flavor and helps thicken the sauce. Don’t have parmesan? Try Romano or Pecorino as a substitute.
- Garlic: A tablespoon of minced garlic gives the sauce a deep, savory flavor. If you’re out of minced garlic, about a teaspoon of garlic powder will work in a pinch.
- Red Pepper Flakes: For a touch of heat, red pepper flakes are a great addition. Skip them for a milder dish, or add cayenne pepper for a bolder kick.
Can I Use Frozen Brussels Sprouts?
Fresh Brussels sprouts are ideal for this recipe, but frozen ones can work in a pinch. If using frozen sprouts, let them thaw completely and pat them dry to remove excess moisture before cooking.
Adding Protein or Vegetables
Want to turn these Creamy Brussels Sprouts into a more filling dish? Add cooked chicken, bacon, sausage, or shrimp for extra protein. You can also toss in vegetables like mushrooms, spinach, or broccoli for more flavor and nutrition. Just make sure everything is fully cooked and well-coated in the creamy sauce before serving.
Storing & Reheating Creamy Brussels Sprouts
To store your leftovers, let the sprouts cool to room temperature before transferring them to an airtight container. Keep them in the refrigerator for up to three days. To reheat, warm them in a skillet over low heat, stirring occasionally, until heated through. If the sauce thickens too much, add a splash of milk or cream to loosen it. Reheating in the microwave is an option, but it may soften the crispy texture. Freezing is not recommended, as the sauce doesn’t hold up well in the freezer.
These Creamy Brussels Sprouts are a perfect side dish for weeknight dinners or holiday meals. Give them a try—you might just discover a new favorite way to enjoy Brussels sprouts!
Creamy Brussels Sprouts
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds Brussels sprouts, trimmed and halved
- 1 ½ cups heavy whipping cream
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- Additional salt to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook, stirring occasionally, until they are slightly browned, crispy on the edges, and tender in the middle, about 4–5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Lower the heat to medium-low. Add the heavy whipping cream, Parmesan cheese, kosher salt, black pepper, and red pepper flakes (if using). Cook, stirring frequently, until the sauce thickens, about 2–3 minutes.
- Transfer the Brussels sprouts to a serving dish. Garnish with additional Parmesan cheese before serving.
This recipe is adapted from Iamhomesteader’s Creamy Garlic Parmesan Brussels Sprouts.
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