Creamy Parmesan Garlic Brussels Sprouts Recipe

Ingredients

Brussels Sprouts

• 1 ½ pounds Brussels sprouts, halved
• 1 tablespoon olive oil
• 3 cloves garlic, minced

Creamy Sauce

• ½ cup chicken broth
• ½ cup heavy cream
• 2 teaspoons cornstarch
• ½ cup parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. In a medium-sized skillet, heat olive oil over medium heat. Add the halved Brussels sprouts and minced garlic, sautéing until they are almost tender, about 7 minutes. Remove the Brussels sprouts from the skillet and set aside.
2. In the same skillet, whisk together chicken broth, heavy cream, and cornstarch until smooth. Add grated parmesan cheese, Italian seasoning, salt, and pepper. Simmer the mixture over medium heat, stirring occasionally, until the sauce starts to thicken.
3. Return the sautéed Brussels sprouts to the skillet with the creamy sauce. Toss to coat the Brussels sprouts evenly and heat through for 2-3 minutes before serving.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• To reduce calories, use half-and-half or milk instead of heavy cream, but the sauce will be less rich.
• Be careful not to overcook the Brussels sprouts; they should be tender but still have a slight bite.
• Grated fresh parmesan provides the best flavor for the sauce.
• If you prefer a thicker sauce, you can add an additional teaspoon of cornstarch dissolved in a little water.

Nutrition

Calories: 225kcal | Carbohydrates: 13g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 110mg | Fiber: 4g | Sugar: 3g