Are you looking for a way to prepare Brussels sprouts that subdues their natural bitterness? Then you are in the right place! This recipe for creamy parmesan Brussels sprouts is perfect for anyone who is looking for a Brussels sprouts recipe that is packed with flavor, but is not overly bitter. These brussels sprouts are baked until they are nice and crispy then coated in a creamy sauce made with heavy cream, parmesan cheese, and garlic.
What is in creamy parmesan Brussels sprouts?
What is in this recipe for creamy parmesan Brussels sprouts? Here are all the ingredients you need to make this recipe for creamy parmesan Brussels sprouts.
- Brussels sprouts. The first ingredient you need for this recipe for creamy parmesan Brussels sprouts is Brussels sprouts. The Brussels sprouts should be cleaned and thoroughly dried before you use them. If the Brussels sprouts are not thoroughly dried before they are cooked, they will be more likely to become soggy.
- Garlic. Some garlic is also used in this recipe for creamy parmesan brussels sprouts. The garlic is only lightly cooked before it is added to the sauce so that it maintains a strong flavor.
- Heavy cream. Heavy cream is the main base that is used to make the creamy parmesan sauce that the Brussels sprouts are coated in. The fats in the heavy cream help to prevent the sauce from curdling after the cheese is added.
- Vegetarian Parmesan-style cheese. The other main ingredient in the creamy parmesan sauce is parmesan cheese. If you are a vegetarian, you should make sure to use vegetarian-friendly cheese. Some parmesan cheese is made with animal rennet, so many vegetarians prefer to avoid it.
- Butter. Butter is used to cook the garlic for the creamy parmesan sauce. The butter is also combined with the flour to make a roux to help thicken the sauce.
- Gluten free all purpose flour. The flour is combined with the butter to make the roux for this creamy parmesan sauce. This roux thickens the sauce and helps to prevent it from curdling. We use Bob’s Red Mill gluten free all purpose flour, but if you do not have a gluten intolerance then you can also use regular all purpose flour.
- Lemon juice. Some lemon juice is added to the creamy parmesan sauce to ensure that the sauce does not get too heavy. The lemon juice brightens up the flavor of the sauce by adding a little bit of acidity.
- Olive oil. Olive oil is used to coat the Brussels sprouts before they are cooked. For best results, we recommend using a high quality olive oil with a buttery flavor. California Olive Ranch is our go-to brand when we are looking for high quality olive oil.
- Salt. Salt is added to the Brussels sprouts before they are cooked to help dry them out faster. Some salt is also added to the creamy parmesan sauce that the Brussels sprouts are coated in.
How do you make creamy parmesan Brussels sprouts
- Prepare the Brussels sprouts. The first step in making these creamy parmesan Brussels sprouts is preparing the Brussels sprouts to be cooked. Since the Brussels sprouts have so many layers, you should use a sharp chef’s knife (we use this Victorinox chef’s knife). The Brussels sprouts should be chopped in half of quarters depending on how large they are. After the Brussels sprouts are chopped, they should be coated in olive oil and salt.
- Bake the Brussels sprouts. After you chop the Brussels sprouts, it is time to bake the Brussels sprouts. The Brussels sprouts should be laid out on a baking sheet that is lined with parchment paper and baked for 20 – 22 minutes at 425. We recommend flipping the brussels sprouts about half way through for best results.
- Chop the garlic. After you put the Brussels sprouts in the oven, it is time to start making the creamy parmesan sauce. The first step in making this sauce is mincing the garlic into small pieces.
- Cook the garlic, butter, and flour. After you mince the garlic, you should heat the butter in a medium sized pot over medium heat. Once the butter melts, add the garlic and let it cook for a few seconds before adding the flour.
- Add the heavy cream, lemon juice, and salt. Now it is time to add the heavy cream to the mixture. Add the heavy cream a few tablespoons at a time, stirring continuously. Add the salt and lemon juice then let the sauce cook for a few minutes so that it thickens.
- Add the parmesan cheese. Finally, it is time to stir the parmesan cheese into sauce. Make sure to remove the sauce from any heat before you add the cheese. This will help to prevent the sauce from curdling.
- Coat the Brussels sprouts in the sauce. Once the Brussels sprouts are done, coat the Brussels sprouts in the creamy parmesan sauce and serve. We recommend waiting to add the sauce to the Brussels sprouts until just before you are ready to eat the Brussels sprouts so that they remain somewhat crispy.
How do you store creamy parmesan Brussels sprouts?
How do you store creamy parmesan Brussels sprouts? You have a few options when it comes to storing creamy parmesan Brussels sprouts. Either way you should store the Brussels sprouts in an airtight container in the refrigerator. If stored correctly, the brussels sprouts will keep for around 3 days.
Here are your best options when it comes to storing these Brussels sprouts.
- Store the Brussels sprouts and sauce together. The easiest thing to do is to mix the Brussels sprouts and sauce together and store them in the same container. One warning here is that the Brussels sprouts will get a little soggy after being stored in the sauce.
- Store the Brussels sprouts and sauce separately. If you want to keep the Brussels sprouts as crispy as possible, you can also store the Brussels sprouts and sauce in separate containers and wait to combine them until you are ready to eat them.
How do you reheat creamy parmesan Brussels sprouts?
How do you reheat creamy parmesan Brussels sprouts? You have a few options when it comes to reheating these creamy parmesan Brussels sprouts. Here are your best options.
- Reheat the Brussels sprouts and sauce together. If you store the Brussels sprouts and sauce together in the same container, then the brussels sprouts will lose their crispiness. Since the Brussels sprouts will not be as crispy, the easiest way to reheat them is to cook them in the microwave. We recommend reheating the Brussels sprouts on full power for 45 – 75 seconds or until they are heated throughout. For best results, we recommend taking the brussels sprouts out and stirring them half way through.
- Reheat the Brussels sprouts and sauce separately. If you want the Brussels sprouts to be more crispy when you reheat them, you can also reheat the Brussels sprouts and sauce separately. We recommend cooking the Brussels sprouts in the oven at 350 degrees for 5 – 7 minutes or until they are heated throughout. The sauce can be reheated in the microwave, but we recommend heating it in 15 – 20 second intervals and stirring it between intervals. This will ensure that no one area gets too warm and curdles.
Creamy parmesan Brussels sprouts
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- 1/4 tbsp salt
Creamy parmesan sauce
- 1 cup heavy cream (plus more to thin the sauce)
- 1 cup parmesan cheese (vegetarian parmesan-style cheese)
- 3 cloves garlic
- 1 tbsp butter
- 2 tsp gluten free all purpose flour
- 1 tsp lemon juice
- 1/4 tsp salt
- Preheat the oven to 425.
- Chop the nubby ends off of the Brussels sprouts and remove any leaves that are rough or discolored. Chop the Brussels sprouts in half. If any of the brussels sprouts are particularly large, you can chop them in quarters.
- Coat the Brussels sprouts in olive oil and salt then spread them out on baking sheets that are lined with parchment paper.Be sure not to crowd the Brussels sprouts together. If you do, they may steam each other and become soggy.
- Cook the Brussels sprouts for 20 – 22 minutes at 425 degrees. Flip them half way through.
Creamy parmesan sauce
- Mince the garlic.
- Melt the butter in a medium sized pot over medium heat. Add the garlic and flour then cook the mixture for 2 – 3 minutes.
- Slowly incorporate the heavy cream into the butter and flour a few tbsp at a time. Stir continuously.Cook the heavy cream over medium heat for 2 – 3 minutes.
- Add the salt and lemon juice to the heavy cream mixture.
- Remove the sauce from the heat and let it cool for a minute or two before stirring in the parmesan cheese.If the sauce is too thick after adding the cheese, you can thin the sauce out by adding additional heavy cream 1 tbsp at a time.
- Coat the Brussels sprouts in the sauce and serve.
Substitutions for creamy parmesan Brussels sprouts
- Gluten free all purpose flour. If you do not have a gluten intolerance then you can use regular all purpose flour in place of the gluten free all purpose flour. A simple 1:1 substitution will work just fine.