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To make creamy garlic Parmesan Brussels sprouts, gather these items: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional for heat) - Fresh parsley, chopped (for garnish) If you want to switch things up, consider these swaps: - Use butter instead of olive oil for a richer flavor. - Swap heavy cream with half-and-half for a lighter dish. - Try nutritional yeast in place of Parmesan for a vegan touch. - If you dislike garlic, onion powder can work as a substitute. Feel free to personalize your Brussels sprouts with these extras: - Add cooked bacon bits for a smoky crunch. - Toss in some sun-dried tomatoes for a tangy bite. - Include pine nuts for a nutty flavor and texture. - For a zestier taste, mix in lemon zest before serving. First, preheat your oven to 400°F (200°C). This step is key for nice, crispy sprouts. While the oven heats, grab 1 pound of Brussels sprouts. Trim the ends and cut each sprout in half. Toss these in a large bowl with 3 tablespoons of olive oil. Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and, if you like it spicy, 1/2 teaspoon of red pepper flakes. Mix well. Spread the coated Brussels sprouts on a baking sheet in a single layer. This helps them roast evenly. Place the sheet in your preheated oven. Roast for 20-25 minutes until they turn golden brown and tender. Don’t forget to toss them halfway through cooking for perfect roasting. While the sprouts roast, start on the creamy garlic sauce. In a large skillet, heat over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes. You want the garlic to smell great but not burn. Next, pour in 1 cup of heavy cream. Bring it to a gentle simmer. Lower the heat and stir in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts, creating a smooth sauce. Season with extra salt and pepper to taste. Once the Brussels sprouts are done roasting, add them to the skillet with the creamy sauce. Gently toss to coat each sprout in the sauce. Let everything cook together for an extra 2-3 minutes. This mingles the flavors beautifully. Serve warm and garnish with chopped fresh parsley. This adds a pop of color and freshness to your dish. Enjoy your delightful creamy garlic Parmesan Brussels sprouts! When picking Brussels sprouts, look for bright green ones. They should feel firm and dense. Avoid any that look yellow or have brown spots. Fresh sprouts are small and tight. If they are loose, they are not fresh. Try to choose similar sizes for even cooking. To get a creamy sauce, use heavy cream. Heat it gently, and don’t let it boil. Stir in the Parmesan slowly. If the sauce is too thick, add a splash of water or more cream. If it’s too thin, let it cook a bit longer. This helps the flavors blend well. Add minced garlic to the oil for more taste. You can sprinkle in red pepper flakes for some spice. Fresh herbs like thyme or rosemary can also boost flavor. A squeeze of lemon juice adds brightness. Experiment with different cheese, like gouda or feta, for a twist. {{image_2}} You can add protein to your creamy garlic Parmesan Brussels sprouts. Chicken or bacon works great. For chicken, use cooked, shredded chicken. Mix it in with the sprouts and sauce. For bacon, cook it until crispy, then crumble it on top. This adds a nice crunch and flavor. If you want a vegetarian twist, try adding beans. White beans work well. They give protein and a creamy texture. You can also add nuts like walnuts or pecans. They add a nice crunch and richness. You can change the sauce or seasoning for fun. Try adding lemon juice for a fresh zing. If you like heat, add more red pepper flakes. You can also use different cheeses like feta or goat cheese. Each will give a new flavor to this dish. Experiment with herbs too, like thyme or rosemary, for extra warmth. You can store your creamy garlic Parmesan Brussels sprouts in an airtight container. Make sure they cool down first. Place them in the fridge for up to three days. They will stay fresh and tasty. To reheat, use a skillet over medium heat. Add a splash of cream or oil to keep them moist. Stir them gently until they warm through. This should take about 5-7 minutes. You can also use a microwave. Heat in short bursts of 30 seconds, stirring in between. If you want to freeze them, let the sprouts cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can last up to two months in the freezer. When you're ready to eat, thaw them overnight in the fridge before reheating. To reduce bitterness in Brussels sprouts, try these tips: - Trim the ends: Cut off the stem ends before cooking. - Halve them: Cutting them in half helps to cook them evenly. - Roast with oil: Toss with olive oil to enhance the flavor. - Add sweetness: A drizzle of honey or maple syrup can help. These steps make your Brussels sprouts taste better and more enjoyable. Yes, you can use frozen Brussels sprouts. However, they may not taste as fresh. Here’s how to use them: - Thaw before cooking: Let them sit in the fridge overnight or run under water. - Adjust cooking time: Frozen sprouts need a little longer to cook. - Roast them well: Ensure they are crispy and well-cooked for the best flavor. Using frozen sprouts is convenient and can still yield tasty results. Creamy garlic Parmesan Brussels sprouts pair well with many dishes. Here are a few ideas: - Grilled chicken: The flavors complement each other nicely. - Pasta: Serve them on the side with your favorite pasta dish. - Steak: A juicy steak balances the creaminess of the sprouts. - Rice: Pair with a bed of rice for a filling meal. These options create a delightful and satisfying meal that everyone will love. This blog post covered all aspects of making creamy garlic Parmesan Brussels sprouts. We looked at key ingredients, their substitutions, and tasty add-ins. I shared step-by-step instructions to roast the sprouts and whip up the sauce. We explored helpful tips for freshness and flavor and discussed variations for different diets. In closing, mastering this dish can elevate your meals. Enjoy cooking and tasting your Brussels sprouts!

Creamy Garlic Parmesan Brussels Sprouts

Indulge in the rich flavors of Creamy Garlic Parmesan Brussels Sprouts, the perfect side dish for any meal! In just 40 minutes, transform simple Brussels sprouts into a deliciously creamy masterpiece. With roasted sprout goodness coated in a luscious garlic-Parmesan sauce, it’s a dish your family will love. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional for heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes until evenly coated.

      Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until golden brown and tender, tossing halfway through for even cooking.

        While the Brussels sprouts are roasting, prepare the creamy garlic sauce. In a large skillet over medium heat, add the minced garlic and sauté for about 1-2 minutes until fragrant.

          Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low, then stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with additional salt and pepper to taste.

            Once the Brussels sprouts are done roasting, add them to the skillet with the creamy garlic sauce and gently toss to coat the sprouts in the sauce.

              Allow everything to cook together for an additional 2-3 minutes to meld the flavors.

                Serve the Brussels sprouts warm, garnished with chopped fresh parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4