Description
This Creamy Parmesan Garlic Brussels Sprouts recipe features tender sautéed Brussels sprouts tossed in a rich and velvety parmesan garlic sauce, making for a flavorful and comforting side dish that’s quick and easy to prepare.
Ingredients
Scale
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
- Sauté Brussels Sprouts: 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.
- Prepare Creamy Sauce: 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.
- Toss Brussels Sprouts in Sauce: 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.
