Creamy parmesan Brussels sprouts
These Brussels sprouts that have been baked until they are nice and crispy then coated with a creamy sauce made with heavy cream, parmesan cheese, and garlic. This recipe for creamy parmesan Brussels sprouts is perfect for anyone who is looking for a Brussels sprout side dish that is not bitter or soggy.
Servings: 4 people
Ingredients
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
Instructions
Brussels sprouts
- 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.