Creamy Garlic Parmesan Brussel Sprouts
Tender Brussel sprouts in a creamy garlic parmesan sauce, roasted to perfection.
Servings: 8
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
Serving: 1-cup | Calories: 158kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 380mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 74mg | Calcium: 102mg | Iron: 1mg