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These Brussel sprouts are cooked in a thick and creamy garlic parmesan sauce and then sauteed to perfection on your stovetop. Absolutely irresistible and ready in just 30 minutes.
These Creamy, dreamy, and cheesy Brussel sprouts are always a huge hit at our dinner table. The Brussel sprouts are sauteed on your stovetop with no oven needed and cooked in a very creamy and delicious garlic parmesan sauce. Cheese lovers will love these Garlic parmesan Brussel sprouts. If you are on a keto diet and want a rich, low carb side dish, then these Brussel sprouts are right up your alley. They make for a perfect side dish all year round and always a winner at your family gatherings.
why these keto Brussel Sprouts are so perfect
- Easy to make: No oven needed to make these easy Brussel sprouts. Cooked on your stovetop with a handful of readily available ingredients in just 30 minutes.
- Delicious: These Brussel sprouts are so tasty and full of flavor. They are cooked in a creamy delicious garlic parmesan sauce.
- Versatile: This side dish will work with almost all your main meals and perfect for a family or holiday gathering.
ingredients you will need
These are just a list of ingredients that you will need to make these garlic Brussel sprouts. The full measurements are listed down below.
- Olive oil
- Garlic cloves, finely chopped
- Brussels sprouts
- Kosher Salt and ground pepper, to taste
- Chicken or vegetable stock
- Cream cheese, room temp
- Freshly grated parmesan cheese, to garnish
- Freshly chopped parsley
How to make these brussel Sprouts
- Prepare the Brussel sprouts: Trim the base and remove any yellow or damaged leaves of Brussels sprouts. Wash the Brussels sprouts under cold running water, then pat dry with a paper towel. Cut the Brussels sprouts into half.
- Sautee: Heat a large skillet over medium-high heat. Add oil and heat until shimmering. Add garlic and sauté until fragrant. Stir in Brussels sprouts, salt, and pepper. Cook without stirring too much, until sprouts turn golden brown in spots, 5 to 7 minutes. Set aside on a plate.
- Make the creamy sauce: Into the same pan pour in the broth and bring to a gentle simmer. Add in the cream cheese; simmer for 3-4 minutes, whisking constantly until creamy and thickened.
- Combine the Brussel sprouts with creamy sauce: Return the Brussels sprouts back into the pan, and continue to cook until tender. Take off the heat and sprinkle with parmesan and freshly chopped parsley.
Substitutes and tips
- Preferably use fresh Brussel sprouts. You may use frozen but allow it to thaw completely and drain before using.
- Oil: You may use any oil or butter
- Garlic: Using fresh garlic is preferred. If you need to substitute with garlic powder use one tablespoon.
- Stock/broth: Use either chicken or vegetable stock.
- Cream Cheese: You can use low-fat or fat-free cream cheese.
- Parmesan Cheese: Freshly grated will give you the best flavor but you may use store-bought.
Frequently asked questions
If your Brussel sprouts are soggy it means you have overcooked them. Brussel sprouts get “mushy” when they are overcooked because they will release excess sulfur.
Even though Brussel sprouts don’t tend to have much dirt on them like other vegetables it is always recommended to wash your vegetables before cooking to remove any remaining sediments on them. Trim the top of the Brussel sprouts and remove the outer leaves
It all depends on what you cook your Brussel sprouts with. But one cup of raw and uncooked Brussel sprouts have 7-8g of carbs and 4.5g of net carbs. It works well for those who are on a low carb diet.
Yes. Like most vegetables, Brussel sprouts freeze well. They can either be frozen fresh, or blanched before freezing. They are great to use all year round.
Remove the Brussel sprouts from freezer and spread them on sheet pan or cutting. Allow them to thaw on your counter for 5-10 minutes before cutting.
Place the leftover Brussel sprouts in a container and store in the fridge for 3-4 days. Reheat in the microwave when ready to eat.
Other easy side dishes to try
- Garlic Charred Brussel Sprouts
- Sweet and Sour Vegetable Stir Fry
- Crispy Baked Zucchini Fries
- Cucumber Tomato Salad
- Easy Homemade Hummus
- Cheesy Cauliflower Bake
- Mediterranean Chickpeas Salad
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Creamy Garlic Parmesan Brussel Sprouts
Ingredients
- 1-1/2 tbsp. olive oil
- 3-4 cloves garlic, finely chopped
- 1.5 pounds Brussels sprouts
- Kosher Salt and ground pepper, to taste
- 1-1/4 cup stock, chicken, or vegetable stock
- 8 oz cream cheese, room temp
- 1/4 cup freshly grated parmesan cheese, to garnish
- 2 tbsp freshly chopped parsley
Instructions
- Trim the base and remove any yellow or damaged leaves of Brussels sprouts.
- Wash the Brussels sprouts under cold running water, then pat dry with a paper towel. Cut the Brussels sprouts into half.
- Heat a large skillet over medium-high heat. Add oil and heat until shimmering. Add garlic and sauté until fragrant.
- Stir in Brussels sprouts, salt, and pepper. Cook without stirring too much, until sprouts turn golden brown in spots, 5 to 7 minutes. Set aside on a plate.
- Into the same pan pour in the broth and bring to a gentle simmer.
- Add in the cream cheese; simmer for 3-4 minutes, whisking constantly until creamy and thickened.
- Return the Brussels sprouts back into the pan, and continue to cook until tender. About 5-7 minutes. Check doneness with a fork.
- Take off the heat and sprinkle with parmesan and freshly chopped parsley.
Notes
- Preferably use fresh Brussel sprouts. You may use frozen but allow it to thaw completely and drain before using.
- Oil: You may use any oil or butter
- Garlic: Using fresh garlic is preferred. If you need to substitute with garlic powder use one tablespoon.
- Stock/broth: Use either chicken or vegetable stock.
- Cream Cheese: You can use low-fat or fat-free cream cheese.
- Parmesan Cheese: Freshly grated will give you the best flavor but you may use store-bought.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t recommend this enough!
Perfect
This was a hit at my recent dinner gathering. Thank you for sharing.
Loved this. Sooo simple to make too!