Creamy parmesan brussels sprouts –Are you tired of the same old boring side dishes? Well, it’s time to spice things up (figuratively, of course) with a dish that’s equal parts creamy and dreamy: Creamy Parmesan Brussels Sprouts! Get ready to impress your taste buds and give your dinner guests something to talk about (in a good way, we promise!).
Creamy Parmesan Brussels Sprouts
These little cabbage gems are not just for your grandma’s holiday dinner anymore! They’re packed with flavor that’ll have everyone fighting for the last sprout on the plate.
Ingredients
Grab your shopping list because here’s what you’ll need to get this party started:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
Now that you’re equipped with the necessary ingredients, it’s time to cook! Let’s get this show on the road:
- Preheat your oven to 400°F (200°C). Let’s bring some heat!
- In a large mixing bowl, toss your Brussels sprouts with olive oil, salt, and pepper. Make sure they’re coated well—this is where the flavor begins!
- Spread the Brussels sprouts on a baking sheet in a single layer. Bake for about 20-25 minutes or until they’re golden brown and crispy. You want them to look like they’ve just come back from a sunbathing session!
- While those sprouts are baking, heat a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Your kitchen will smell like a fancy Italian restaurant—without the hefty price tag!
- Pour in the heavy cream and stir in the Parmesan cheese and Italian seasoning. Cook until the cheese is melted and the sauce has thickened a bit, stirring frequently. Seriously, just keep stirring!
- Once the Brussels sprouts are done roasting, add them to the creamy goodness in the skillet. Toss them in that delicious sauce until fully coated.
- Serve them hot, drizzled with any extra sauce and sprinkled with freshly chopped parsley for a pop of color!
There you have it! Your dinner plate is now a sprout wonderland. Enjoy! And remember, the only thing better than Brussels sprouts is sharing them with good company (or keeping them all to yourself—no judgment here).