Ingredients:
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ¼ tsp red pepper flakes (optional, for a hint of heat)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Place halved Brussels sprouts on a baking sheet, toss with olive oil, salt, and pepper. Arrange them cut-side down for optimal crispiness.
- Roast the Brussels Sprouts: Roast in the preheated oven for 20-25 minutes or until they’re golden and slightly crisp on the edges.
- Prepare the Sauce: While the Brussels sprouts are roasting, heat a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in the heavy cream, bring it to a gentle simmer, and then add Parmesan cheese, stirring until melted and the sauce thickens.
- Combine & Serve: Add the roasted Brussels sprouts to the skillet and toss them gently in the sauce until they’re well-coated. Let it cook for another 2-3 minutes, allowing the sauce to infuse the sprouts.
- Garnish & Enjoy: Sprinkle with red pepper flakes (if using) and garnish with chopped parsley before serving. Serve hot, and enjoy the creamy, garlicky goodness!
These Creamy Garlic Parmesan Brussels Sprouts are perfect for weeknight dinners or holiday meals—savor the nutty flavor of Brussels sprouts balanced by the rich, garlicky cream sauce!
