If you are not a huge fan of Brussels sprouts, this recipe might get you to start enjoying them! These Creamy Garlic Parmesan Brussels Sprouts are crispy on the edges and tender inside, coated in a velvety, garlicky cream sauce with parmesan. I like to add red pepper flakes for a little heat, but you can skip those for a milder flavor. Have some extra parmesan cheese for sprinkling. If you prefer a simpler, slightly lighter version, be sure to check out my Roasted Brussels Sprouts recipe–simple, but flavorful!
Ingredients & Substitutions
- Brussels Sprouts: Brussels sprouts are packed with nutritional benefits, including essential nutrients, antioxidants, and plenty of fiber. The Brussels sprouts I used in this recipe were quite large! If yours are a different size, you may need to adjust the cooking time. And, if they are pretty small, you may not want to cut them in half. (I like my Brussels sprouts crispy on the outside with a tender inside.)
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) makes the sauce creamy and smooth and adds richness. You could also use half-and-half or whole milk.
- Parmesan Cheese: Freshly grated parmesan cheese adds a salty, nutty flavor and helps thicken the sauce. I like to have extra on hand to sprinkle over my portion of these Brussels sprouts! If you don’t have parmesan, try Romano or Pecorino.
- Garlic: Add a tablespoon of minced garlic to the sauce. If you don’t have minced garlic, use about a teaspoon of garlic powder.
- Red Pepper Flakes: If you want a little heat in each bite of these Brussels sprouts, add red pepper flakes (crushed red pepper). I did notice a kick when I tasted this batch, but you can certainly leave those out if you want a milder flavor. Or, add more for even more heat. A sprinkling of cayenne pepper would add some heat, too.
Can I Use Frozen Brussels Sprouts?
Fresh Brussels sprouts work best for this recipe, but you can use frozen ones if needed. Just be sure to let them thaw and pat them dry before cooking.
Can I Add Protein or Other Vegetables To Creamy Garlic Parmesan Brussels Sprouts?
Yes, you can easily add protein or other vegetables to these creamy garlic Parmesan Brussels sprouts. I think they would be delicious with cooked chicken, bacon, sausage, or shrimp for protein. Or, add vegetables like mushrooms, spinach, or broccoli for extra flavor and nutrition. Just adjust cooking times to ensure everything is fully cooked and well-coated in the creamy sauce.
Storing & Reheating Creamy Garlic Parmesan Brussels Sprouts
To store these Brussels sprouts, first, let them cool to room temperature. Next, place them in a container with a tight-fitting lid in the refrigerator. They will last up to 3 days. When ready to eat, you can reheat them in a skillet over low heat, stirring occasionally, until warmed through. (I sometimes add a little milk or cream if the sauce has thickened too much.) You can also reheat them in the microwave, but the texture might not be as crispy. I do not recommend freezing these Brussels sprouts.
Creamy Garlic Parmesan Brussels Sprouts
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds Brussels sprouts, trimmed and halved
- 1 ½ cups (357 g) heavy whipping cream
- ½ cup (50 g) parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- salt, to taste
Instructions
- To a large skillet over medium heat, add oil. Once hot, add the Brussels sprouts and cook, stirring occasionally, until they are slightly browned, crispy on the edges, and tender in the middle, about 4–5 minutes. (Depending on the size of the Brussels sprouts, cooking times may vary.)
- Add the garlic and cook for 1 more minute.
- Reduce heat to medium-low. Add the heavy cream, Parmesan, salt, pepper, and red pepper flakes (if using). Cook, stirring frequently, until the sauce thickens, about 2–3 minutes.
- Transfer the Brussels sprouts to a serving dish. Garnish with additional grated Parmesan cheese before serving.
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What the Test Kitchen had to say about this recipe:
Autumn
Creamy, cheesy, and so good! Even those who don't like Brussels sprouts will probably love these.
Elizabeth
I have grown to love Brussels sprouts. These were good, but a little too heavy on the cream for me. I can see them being liked by a lot of people, though!
Annabelle
These were garlickly with just the right amount of parmesan. A quick and flavorful recipe.
Bella
The sauce is rich and creamy, making the sprouts taste amazing.
Selena
Quick to make and full of flavor. I loved the heat from the red pepper flakes.
Thank you, for all your delicious receipts.
Love this Brussels sprouts