These Creamy Garlic Parmesan Broussels Sprouts will definitely become your new favorite way to enjoy sprouts! They are roasted with garlic and parmesan cheese and then served in a super creamy and cheesy sauce. So GOOD!!!!
How to make Brussels sprouts flavorful!
The combination of garlic and parmesan is always a win! Play around with cheese options like parmesan, mozzarella, cheddar or even with a mixed cheese combination. Simple but guaranteed ingredients for a delicious side dish!
To make the sauce thick, add some cornstarch (like I did). Combine equal parts cornstarch and cold water, stir together until smooth and then pour into the sauce. Cook over medium heat, while stirring continuously, until the sauce reaches desired consistency.
What to serve with these Broussel sprouts
Creamy garlic parmesan Brussels sprouts are the perfect combination to any meat dish.
They are so easy to make and add so much flavor to your dinner!
Recipe
Servings: 2-4
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Ingredients
500 gr. Broussels Sprouts
300 ml heavy cream
2-3 tbsp extra virgin olive oil
2-3 cloves garlic, minced
1/3 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1 vegetable cube (optional, for extra flavor)
1 1/2 tsp. corn starch
1/2 tsp. powdered ginger
salt
pepper
Method
Preheat oven to 200 degrees.
Wash Brussel sprouts, trim bottoms and cut in half. Place them on a baking tray with baking paper.
In a small bowl add olive oil, minced garlic, season with salt and pepper and mix well. Brush Brussel sprouts with that mixture, spread with some parmesan cheese and toss gently.
Bake for approximately 25-30 minutes or until golden brown.
In the meantime place a small saucepan over medium heat. Add whipped cream, vegetable cube, powdered ginger, remaining parmesan (save some for garnish), grated mozzarella, salt and pepper (just a pinch). Combine combine 2 tsp. cornstarch with 2 tsp cold water,stir together until smooth and pour into sauce. Cook on medium heat for approximately 10 minutes, while stirring continuously using a whisk.
If the sauce is too thin for you, add 1 more tsp. corn starch and cook while stirring, until achieving desired consistency.
When ready, add roasted brussels sprouts in the sauce, toss to coat sprouts with the creamy sauce and remove from heat.
Garnish with remaining parmesan cheese and serve.
Did you make this recipe?? I would be happy to see yours!
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