Description
A deliciously creamy, cheesy, and garlicky side dish that transforms Brussels sprouts into a comforting favorite that even skeptics will love.
Ingredients
For the Creamy Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 1 cup broth (chicken or vegetable)
- to taste dash salt
- to taste dash black pepper
- 1 pinch nutmeg
For the Brussel Sprouts
- 2 pounds Brussels sprouts
- 1 tablespoon butter or olive oil
- 1 optional mozzarella or Gruyère cheese for topping
Instructions
Preparation
- Trim the dry ends of the Brussels sprouts, peel off any sad outer leaves, and slice each sprout in half. Cut any large ones into quarters for even cooking.
Making the Sauce
- In a large skillet, heat the butter or olive oil over medium heat. Add the halved Brussels sprouts and brown them until golden, about 5-7 minutes.
- Add the minced garlic and stir for about 30 seconds or until fragrant.
- Pour in the broth and let it simmer for a couple of minutes to soften the sprouts slightly.
- Lower the heat, add the heavy cream and let it gently simmer.
- Stir in the Parmesan cheese, salt, pepper, and nutmeg. Allow the sauce to thicken for a few minutes.
- Taste and adjust seasonings to preference.
Baking
- Preheat the oven to 400°F (200°C). Spoon the creamy Brussels sprouts mixture into a buttered baking dish.
- Top with extra cheese if desired and bake for about 15 to 20 minutes until bubbly.
- If you want a golden top, broil for an additional 1-2 minutes, keeping a close eye to avoid burning.
Notes
This dish can be made ahead of time. Store leftovers in an airtight container for up to 3 days in the fridge. You can freeze it, but textures may change slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Side Dish
- Cuisine: American, Vegetarian